You could simplify this easy paté by leaving off the horseradish flavoured butter topping, but the whole thing is made in around 10 minutes anyway.
Put the smoked mackerel, lemon zest, spring onions and cream into the bowl of a food processor.
Add a good grind of black pepper and tip in the melted butter.
Whizz until smooth. Taste and add more pepper plus some salt if you think it needs it.
Tip into a bowl or individual ramekins then smooth and level the top.
Melt the butter in a small saucepan then take off the heat.
Stir in the horseradish and chives then grind in some black pepper.
Pour the flavoured butter over the paté then put the dish or ramekins in s the fridge until the topping is set.
Serve spread on bread such as thinly cut toasted rye bread or with crackers with a selection of pickles such as gherkin, cucumber, beetroot.
Use within 3 days.