Fish Pate'

10 PORTIONS

Ingredients

Smoked fish                                                               250 g

Butter                                                                         250 g

Black peppercorns

 

Method

  1. Remove the skin and bones from the fish.  Pound the fish in a mortar or mince through a fine plate and then pass through a sieve.  Soften the butter and mix it with the fish.
  2. Season with freshly ground black pepper and divide between ramekins.
  3. Serve with hot toast.

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

 

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