Bring the eggs to a boil, cover them with a lid and turn the heat off, let them sit covered for 15 minutes. Drain the water and pour cold water over the eggs, leave them until cooled.

Meanwhile, add skinned and de-boned mackerel to a medium bowl, flake it with a fork, then add cream cheese, lemon juice and zest and mix with a fork until well combined but the fish is still quite chunky, then add capers and set aside.

Peel the eggs, cut them in half lengthwise and remove the yolks to a small bowl. Turn the yolks into a paste using the back of a spoon, then add the mayonnaise, whole grain mustard and white wine vinegar, taste and add salt if needed. (I didn't as mine was plenty salty from the mayonnaise.) The yolk mixture should be light, creamy and pipable in texture. If yours is too heavy, add a touch more mayonnaise.

Fill the egg whites with the egg yolk mixture using a teaspoon or pipe with a pastry bag/ziplock bag, then top with a teaspoon of the smoked mackerel pate and a pinch of micro greens.