Smokie Whisky Pate
Melt butter and blend all the ingredients together until it resembles a pate or paste thickness.
Great on oatcakes or toast.
Store in fridge for up to 2 weeks.
Also ideal for freezing.
400g flaked Arbroath Smokie (1 pair with no bones about 'em)
Half a lemon
2 table spoons of whisky
2 tablespoons double cream and pepper
(optional teaspoon of horseradish sauce).