Smoked Mackeral Pate with Melba Toast

This is an inexpensive and very quick and easy to make pate, delicious with melba toast or oatcakes.
For the pate
4 smoked mackerel fillets, skinned
50g cream cheese
Juice of 1/2 lemon
1 1/2tbsp mayonnaise
1tbsp tomato ketchup
salt and freshly ground pepper
1 tbsp capers, finely chopped

Cayenne pepper and wedges of lemon to garnish

Place all the ingredients. except the cornichons,  in the bowl of a food processor. Blend until smooth. Alternatively mash the ingredients together with a fork.  Stir in the chopped capers.

Spoon into ramekins, garnish with a little Cayenne pepper and wedges of lemon. Refrigerate for 1 hour.

For the Melba toast

Toast the bread, cut each slice horizontally through the middle, then cut each slice to make 4 triangles. Place all the triangles of toast under a preheated grill until crisp and golden.

Serve the pate in the ramekins, with Melba toast.