Directions

1. Place the butte in a small pan and heat on a low heat until almost melted. Remove from the heat when it's almost done and stir to finish melting (this will stop it getting too hot).
2. Remove the skins from the mackerel and lightly break up. Place in a food processor along with the rest of the ingredients, including the melted butter. Blend for about 20 seconds, stopping to scrap the sides. Finish blending until the desired consistency is reached (I like mines a little chunky). Taste and if necessary season.
3. Place into ramekins and cover, storing in the fridge until needed. Bring out of the fridge about 30 minutes before serving. You can also place the pate in air tight containers and either keep in the fridge for 3 days or the freeze for up to 2 months.