2. Place the mackerel into a food processor along with the onions and blend for a few seconds. Add the cream, lemon juice and mustard and blend again until smooth. Season well with salt and freshly ground black pepper. Spoon into a dish or individual dishes. Cover with plastic wrap and refrigerate for about 2 hours or until set.
3. Just before serving, prepare the melba toast. Cut the loaf of bread into very thin slices. Arrange them on baking trays so that the slices are in a single layer without any over lapping. Place them into the preheated oven for 5 minutes. Remove from the oven. Turn all the slices over. Mix the olive oil, garlic and remaining herbs together and brush a little bit onto each of the slices. Return to the oven and bake for a further 3-5 minutes until crisp. Remove from the oven and serve alongside the mackerel pâté.
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