Pickled fish Pâté

1. Place the fish along with the onions (but not the pickling liquid) in the bowl of a food processor.
2. Add the sour cream and cream then pulse until relatively smooth.
3. With the motor running, pour in the butter and allow to combine with the Pâté.
4. Add the lemon juice then mix through and season to taste.
5. Transfer the Pâté to a bowl then cover with cling wrap and place in the fridge for at least 30 minutes before serving with Melba toast.
6. To make the Melba toast, pre-heat the oven to 200°c.
7. Flatten each piece of bread with a rolling pin then cut into 4 and place on an oven rack.
8. Place the bread in the oven and allow to bake for 8-10 minutes until the bread is golden brown and crisp.
9. Remove from the oven and allow to cool then serve with the Pâté. Should you want to make the Melba toast ahead of time, simply keep in an airtight container until you are ready to serve.

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