Ingredients

200 g smoked fish 

1 onion, chopped 

150 g butter 

juice of ½ lemon  (or ¼ tsp crushed lemon from our Coastal Pantry range)

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.