Remove skin and bones from the fish and flake the flesh into a bowl or process using a food processor.
Beat in the cheese, lemon juice and butter or margarine, until pate is soft and smooth.
Stir in the parsley and chill before serving with toast and salad.
• 225–340g (8-12oz) Arbroath smokies
• 1 x 200g tub low fat soft cream cheese
• 1 x 15ml spoon (1 tablespoon) lemon juice
• 40g (1 and a half oz) butter or margarine, melted
• 1 x 15ml spoon (1 tbsp) parsley, chopped