what went wrong with my pate

[cocorouge]

just ried to make delia smith chicken liver pate - done loads of times before - and it looks like its split? I don't think I used too much butter but it is all floating to the top? Will it be alright when it sets?
TIA

Could you skim some of the butter off? I think her pate does allow for a layer of butter/fat over the top but too much might be a bit icky?
Stick it in the fridge and cross your fingers.