1/2 lb. smoked haddock (cod or salmon can be substituted)
2 tablespoons lemon juice
1/2 teaspoon dried thyme leaves
1/2 cup butter or margarine, melted
1/3 cup whipping cream
Coarsely ground black pepper
Chopped parsley & slice ripe olives (for garnish)
Hot toasted French bread
Place smoked fish in a small pan. Pour on water to cover. Bring to boiling; reduce heat. Cover and simmer until fish flakes easily (15 to 20 minutes). Let fish cool in cooking liquid. Drain, separate fish into flakes, discarding any bones.
Place fish, lemon juice, and thyme in blender container. Cover and blend until smooth. Add butter in a slow steady stream, pureeing until mixture is smooth. Whip cream until stiff. Fold in fish mixture until well combined. Add pepper to taste. Cover and refrigerate to blend flavors, several hours or overnight.
Remove from refrigerator about 30 minutes before serving. Garnish, if desired, and serve on toasted French bread.
Makes about 1-1/2 cups pate.