Fish Pate'

10 PORTIONS

       Ingredients

Smoked fish                                                             250 g

Butter                                                                       250 g

Black Pepper

Method

Remove the skin and bones from the fish.

Pound the flesh in a mortar or mince it and then pass it through a sieve.

Soften the butter and mix it with the fish.

Season with finely ground black pepper and divide between ramekins.

Serve with hot toast.

Note:  Smoked mackerel, smoked trout, smoked salmon or kipper fillets can be used.

 

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