This smoky mackerel pate is a tasty and easy starter for a casual dinner party. Serve with some crusty bread and some lemon wedges.
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450g hot-smoked mackerel fillets, skin removed and flesh flaked
200ml creme fraiche
110g melted butter
juice of 1/2 lemon
salt and pepper, to taste
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh parsley
lemon wedges, to garnish
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Method Prep:5min › Extra time:3hr setting › Ready in:3hr5min
Line a 450g terrine with cling film. Combine all of the ingredients, except the lemon wedges, in a food processor and blend until smooth. Spoon into the prepared terrine and chill in the fridge for 3 hours. Garnish with lemon wedges.