Use a fork to break up the mackerel fillets into large pieces, de-bone and then place in a food processor.
Add the cream cheese, lemon zest, the juice of half a lemon, the peppercorns, chives, parsley to the food processor and mix until the ingredients become into a smooth paste.
Spoon the pâté into a bowl, cover with cling wrap and place in the fridge for about 10 minutes.
While pâté is in the fridge, slice a few pieces of your sourdough bread, spread a little butter on them and toast them on a frying pan over a low heat.
Serve on a plate, topped with the mackerel pâté, seasoned with salt and pepper and a spring of parsley.
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