Remove the skin from the mackerel.
Gently melt the butter.
Juice the lemon.
Drain the sweetcorn.
Pick and roughly chop the parsley.
Puree the mackerel with the creme fraiche, melted butter and lemon juice.
Stir in the chopped parsley, sweetcorn and cayenne pepper.
Refrigerate and serve with toasted bread.
«Vary the flavour of this recipe by using hot smoked trout or salmon instead of the mackerel. A teaspoon of horseradish cream will give this pate a real kick! »