Cod-Roe Paté

This is what happened to my cod roe once when I let them get too cold before peeling them. The membrane stuck; I swore; I had a plate full of loose fish eggs. I remembered some kind of smoked cod-roe paté (which comes in tins but doesn’t exist in this country) in one of Elizabeth David’s cookbooks. Hers, made with garlic and olive oil, sounds splendid, but this one I concocted from fresh roe has an altogethe