This pâté is so good, it’s probably best to increase the amount of ingredients to make a decent pot of it which you can keep for a couple of days.  You’ll find it hard to save it just for breakfast, although it does go particularly well with a perfectly boiled egg.

Method (serves 4)

• 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. 
• Blend the mixture, then cut up the butter and blend it in until smooth. 
• Add salt to taste.
• Drop the eggs into boiling water and cook for about 4½ minutes.
• Serve the egg with a small pot of the pâté and fresh toast.