Arbroath Smokie Pâté

Created by Chef Kevin Graham, formerly of the Carriage Room Restaurant, Meadowbank Inn, Arbroath

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

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