Buckling Pàté

• 2 smoked buckling, or 1 smoked mackerel
• 2 slices white bread, crusts removed

Remove the skin and all the visible bones from the fish. Soak the bread in milk and squeeze dry. Pound the garlic in a pestle and mortar, add the bread and the fish. Pound thoroughly, removing any little bones you may have missed before. Add the butter and lemon juice, plenty of pepper and some salt if necessary. Pound again, pack the mixture into little pots, and chill. Serve with hot toast an