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- 1 kg smoked eel
- 60g butter
- 60g packaged cream cheese
- 1 tablespoon lemon juice
- 1 tablespoon cream
- salt and pepper
- Removed skin from eel, scrape flesh from bones.
- Place flesh in food processor or blender, process or blend until smooth.
- Add soft butter and cream cheese, then lemon juice and cream, process until smooth.
- Season with salt and pepper.
- Place in serving dish.
- Refrigerate overnight.