Smoked Smoked Haddock Pâté on Oatcakes with Radishes

Ingredients

• 10 oz cooked or hot-smoked Smoked Haddock, skin and bones removed
• 5 oz cream cheese
• 3 tbsp crème fraîche
• 2 tbsp butter, very soft
• 1 lemon, zested and juiced
• 4 oz Radishes, sliced thin
• 2 tbsp chopped chives
• 12 oatcakes
• Black pepper and a pinch of cayenne

Method

1. Flake the Smoked Haddock into a bowl, feeling through it with your fingers for stray bones.
2. Mash in the cream cheese, crème fraîche, and soft butter until it is spreadable but still has texture — a food processor will make it wallpaper paste, so use a fork.
3. Season with the lemon zest, half the juice, cayenne, and plenty of black pepper. Taste before adding salt; smoked fish usually needs none.
4. Chill 30 minutes to firm up and let the flavors settle.
5. Spread thickly on oatcakes and top with Radishes, chives, and the rest of the lemon juice. Keeps 3 days covered in the fridge.