Merry mackerel pâté

Ingredients

• 2 fillets smoked mackerel
• 110 g butter
• 150 ml soured cream
• Juice of ½ lemon
• Warm toast
• Sprigs of parsley

Method

1. Remove and discard the skin from the smoked mackerel, checking the flesh for any remaining bones.
2. Put the mackerel, butter, soured cream and lemon juice into a food processor and blend until smooth.
3. Divide the pâté between ramekins, cover and refrigerate until required.
4. Serve chilled with warm toast and parsley.