Mackerel And Mushroom Paté - cooking recipe

Ingredients

426 g mackerel in brine, drained (15 oz)
25 g butter, softened (1 oz)
4 tablespoons creme fraiche
1 lemon, zest and juice
2 tablespoons fresh parsley, chopped
1 dash Worcestershire sauce
salt & freshly ground black pepper
150 g sliced mushrooms, drained (6 oz)

Preparation

Remove the skin and bones from the mackerel.
Place the mackerel, butter and creme fraiche into a food processor, process until smooth.
Add the lemon zest and juice, parsley, Worcestershire sauce and salt and pepper to taste. Mix well. Stir in the mushrooms and place mixture into a serving dish. Chill well.
Alternatively serve in ramekins and top with melted butter. Garnish with lemon and parsley.