Method:

Method:

Take your butter out of the fridge for 15 mins before use to take the chill off, but don’t let it get to room temperature.

Blend all ingredients in a food processor. Stop 2 – 3 times and scrape down the sides. Blend until very smooth. This should take roughly 2 minutes.

Cut some parchment paper. This will be used to roll the mixture and roll like a Swiss roll.

Place your mixture onto the parchment paper and roll.

Chill in the fridge overnight.

Take out of the fridge and sit for 15 to 30 mins.

Optional:

Cut a new sheet of parchment paper, cover the paper with fresh cut chives or parsley. Roll the pate over the chives to stick like a crumb on the outside.