Toast the bread. Cut it in 4 in diagonal. Spread some paté on each triangle. Thinly slice each pickle in its length, but leave the bottom attached. Open your pickles as a fan, and put it on the ...

Chill in the fridge for at least 5 hours or until firm. Serve in thick slices with the brown toast, lemon wedges and extra sprigs of watercress on the side.