Smoked mackerel pate

This is my version of smoked mackerel pate.

Ingredients
A pack of smoked macherel (about 3 fillets)
Small tin of anchovies
1 tbsp lemon juice
About butter

Equipment
liquidiser
saucepan

time:
take skin off mackerel
use liquidiser

Cooking process

Remove skin from smoked mackerel. Take anchovies out of their oil.
Put everything in the liquidiser, and liquidise it!
Serve with toast, and a salad would be nice as well. It doesn't need butter on the toast as it's there in the pate.

Other ideas

I admit that this was to try out my new liquidiser. I looked up recipes online, and they mentioned things like mustard and horse radish (but not anchovies). The anchovies rather swamp the mackerel and it is quite salty. Perhaps half a tin of anchovies would be better, and no butter. Use some of the anchovy oil if too dry. Or replace the anchovies with mustard and/or horse radish, of course...