Ingredients

200 g smoked fish 
1 onion, chopped 
150 g butter 
juice of ½ lemon 
milled black pepper 
125 ml (½ cup) cream 

Method

1. Remove the fish skin and bones and flake the flesh.
   
   
2. Soften the onion in half the butter.
   
   
3. Remove from the heat and mix in the remaining butter, flaked fish, lemon juice, plenty of pepper and cream.
   
   
4. Whizz the mixture smoothly in a food processor or blender. A fork will also do.
   
   
5. Check the flavour, scoop the pate into a bowl, cover and refrigerate until firm.
   
   
6. Serve liberally spread on wholewheat bread.