Arbroath smokie pate

Method

Remove the skin and bones from the Arbroath smokies, flaking the flesh into a bowl and discarding any remaining small bones. Soften the butter and fold it gently into the flaked smokie flesh along with the lemon juice, creating a smooth consistency. Whip the double cream to soft peaks and fold it carefully into the mixture to maintain lightness. Season with sea salt, ground black pepper and cayenne pepper to taste, adjusting the lemon juice if needed for brightness. Spoon the pate into small ramekins or a serving dish, smooth the top, and chill for at least 2 hours before serving. Serve with thin oatcakes, melba toast or crusty bread.