Smoked Eel Pate

Remove any remaining skin and small bones from the smoked eel, then cut the flesh into manageable chunks.

Cut the butter and cream cheese into small pieces to facilitate blending.

Place the eel chunks, butter, and cream cheese into a food processor.

Pulse until the mixture reaches a smooth, spreadable consistency, stopping to scrape down the sides as needed.

Add the lemon juice and cream to the processor and pulse briefly until just combined.

Season with salt and pepper to taste, pulsing once more to distribute the seasonings evenly.

Transfer the pâté to a serving bowl or terrine mold, smoothing the surface with a spatula.

Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the texture to set.