Skin the roe and put into a bowl.
Add butter, garlic and pepper, and mix until smooth.
Gradually add the cream, and blend well.
Stand the bowl in a bain marie and cook slowly for 20-30 minutes in a fairly slow oven.
Cover top with foil to keep the pate moist.
Lettuce, tomato, or watercress all make good garnishes.
Hot toast should be served with it.