I love this recipe! I thought the zest of a whole lemon was a little over kill, especially since I used an organic lemon they tend to have much more flavor than industrial lemons, I used just a touch of the zest. I also used mustard greens instead of collards. Next time I make this I will spread the pate thinly on the leaves and make an elegant rolled leaf appetizer. The pate will stand up on it’s own as a healthy and vegan party dip.