- 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
- 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.