Smoked Fish Pate
|Smoked fish fillets||4|
|Onion||1 , finely chopped|
|Butter||1 Ounce (2 Tablespoon / 25 Gram)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Full fat cream cheese||3 Ounce (Good 5 Tablespoon)|
|Sherry||15 Milliliter (1 Tablespoon)|
|Freshly ground black pepper||To Taste|
Put the smoked fish, onion, butter and lemon juice in a dish, cover and cook on medium for 8—10 minutes, turning once.
Puree the smoked fish and onions with the sherry and cream cheese in a blender or food processor, or mash with a fork, and season to taste.
Fill 4 individual ramekin dishes with the pate and garnish with sprigs of parsley and lemon twists.
Chill and serve with hot toast.