Arbroath Smokie Pate, November 27th 2012

Smokie Pâté

Ingredients

• One pair of Smokies (boned and skinned)
• 8oz Philadelphia Cream Cheese
• Pinch of cayenne pepper
• ¼ Pint of double cream
• ½squeezed lemon
• Seasoning if necessary

Method

• Liquidise the smokies, lemon juice and cayenne in a bowl.
• Add the cream cheese and mix with a wooden spoon until smooth.
• Add the cream and mix.
• Spoon into small ramekins and chill.
• Serve with hot toast fingers.