Smoked Mackerel Pate

• 2 kippers or whole smoked mackerel
• 2 tsp Dijon mustard
• Freshly ground black pepper
• 2 tbsp crème fraîche
• ½ lemon, juice only
• 100g unsalted butter, chopped
• 1 spring 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.