Smoked fish 250 g
Butter 250 g
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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