Smoked Mackerel Pate
Gorgeous smoky pate best served with toast points
2kippers or whole smoked mackerel
2 tspDijon mustard
- Freshly ground black pepper
2 tbspcrème fraîche
½lemon, juice only
100gunsalted butter, chopped
1spring onion, chopped
- Sourdough bread, cut into slices
Remove the skin from the fish - the odd bone is fine as the mixture will be blended.
Add the fish to the blender.
Add the mustard, black pepper, crème fraîche and lemon juice and blend to a paste.
Add the butter and blend until smooth. Season to taste with salt.
Serve with spring onions and sourdough bread.