By Kit Chapman
Split the Smokies in half and remove all flesh from the skin. Put the fish in a food processor and work to a fine paste, then add the eggs. Blend in, and then add the crème fraîche, blending again. Pass this mixture through a conical sieve. Mix in the lemon juice and season with freshly ground black pepper. Cover and reserve in the refrigerator until required.
To make the sauce, peel th