Smoked fish pate

Pate is one of those things, you either love it or hate it, and smoked fish is the same. But if you love one or the other, then you'll like this. 
It's ridiculously easy to throw together, plus it's much tastier than the store bought varieties. I used kingfish, but salmon or kahawhai would work just as well. 

Ingredients:

• 150g smoked fish, skin and bones removed (kingfish, kawawhai, salmon) 
• 125g cream cheese
• 3 tbsp lemon juice
• 1 tbsp capers, roughly chopped
• 3 tbsp parsley, finely chopped

In a food processor, blitz the smoked fish, cream cheese and lemon juice till well combined. You may need to stop occasionally and use a spatula to push it down the sides. 

Add capers and parsley and pulse to combine. 

Serve with crackers or crostini and pickles.