1 teaspoon freshly grated horseradish
2 teaspoons Dijon mustard
Freshly ground black pepper
1 tablespoon crème fraîche
1 tablespoon cream cheese
Juice of ½ lemon
Toast to serve
1. Remove the skin from the fish and put it in a blender along with the horseradish, mustard, pepper, crème fraîche, cream cheese and lemon juice.
2. Blend the mixture, then cut up the butter and blend it in until smooth. Add salt to taste.
3. Drop the eggs into boiling water and cook for about 4½ minutes.
4. Serve the egg with a small pot of the pâté and fresh toast.
Recipe courtesy of www.yakult.co.uk