Smoked mackerel pâté with cranberry, lime and ginger on Melba toasts

This really is a very simple, frugal canapé to rustle up for get-togethers. The richness of smoked, oily fish goes brilliantly with the tart and warm flavours that you get with the cranberry and pickled ginger. You could use shop bought cranberry sauce but that can still be a little too sweet and cloying for this mouthful. The idea is to keep everything light and fresh. The Melba toast can be made in advance (as with everything else) so there is no last minute rushing, just an easy assembling. I do have to say though, regarding the curly Melba slices, this is the only time that cold toast is acceptable in my house. It must always be served warm otherwise. Always.