Ingredients
1/2 pound Cod Fillet
1/4 pound smoked salmon
3 ounces melted butter
2 tablespoons whipped cream lightly whipped
1/4 wedges lemon juice
2 pinches black pepper
Preparation
Poach cod in very small amount of well seasoned water (pepper, salt, bay leaf, parsley stalks and lemon slice) for 3 minutes. Remove, drain and flake.
Place smoked salmon in Cuisinart and liquidize for 10 seconds, then add all other ingredients and liquidize again.
Line a pate tin with greased tinfoil. Pack mixture into this cover and chill.
