Directions:
Remove skin and bones from the fish and flake the flesh into a bowl or process using a food processor.

Beat in the cheese, lemon juice and butter or margarine, until pate is soft and smooth.

Stir in the parsley and chill before serving with toast and salad.

Ingredients:
• 225–340g (8-12oz) Arbroath smokies
• 1 x 200g tub low fat soft cream cheese
• 1 x 15ml spoon (1 tablespoon) lemon juice
• 40g (1 and a half oz) butter or margarine, melted
• 1 x 15ml spoon (1 tbsp) parsley, chopped