In a small saucepan, combine fresh cranberries with a splash of water and a pinch of caster sugar over medium heat. Cook for about 6-8 minutes, stirring occasionally, until the cranberries soften and burst, creating a thickened, glossy mixture. Once ready, remove from heat and let cool completely.

Preheat your oven to 375°F (190°C). Place the Melba toast on a baking sheet in a single layer and toast for 7-10 minutes, flipping halfway through, until golden and crisp.

In a mixing bowl, blend the smoked mackerel, cream cheese, sour cream, and a splash of lime juice until smooth and creamy.

Take a toasted Melba slice and spread a generous layer of smoked mackerel pâté. Spoon the cooled cranberry mixture on top.

Finely chop or slice pickled ginger and add a small amount over the cranberries. Zest a fresh lime over the top of each assembled canape.

Arrange your canapés on a serving platter. These are best served cold or at room temperature.