Smoked Fish Pate

• small knife

• measuring cup

• food processor or blender

• 3-cup crock or bowl

• small palette knife

• plastic wrap

• 2 smoked trout or mackerel

• 1/2 cup unsalted butter at room temp.

• freshly ground black pepper to taste

• 1 large sprig flat leaf parsley

• dry toast

• 15 min. prep

• 1 hour to chill

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

Before serving, let pate sit out for 10 minutes then tuck the parsley sprig into the center of the pate and serve with dry toast triangles.