Smoked Mackerel Pate

Gorgeous smoky pate best served with toast points

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.