If necessary, skin
the fish, discarding the heads and tails. Pull the flesh from the
bones and run your fingers down the fillets to feel for any of the
tiny bones. Put the fillets into a food processor or blender and work
with the butter and black pepper until completely smooth.
Pack the pate into
the crock or bowl and smooth top with a metal palette knife.
"Pleat" the top with a small palette knife so the surface
looks like a bicycle wheel. Cover with wrap and chill for 1 hour
let pate sit out for 10 minutes then tuck the parsley sprig into the
center of the pate and serve with dry toast triangles.