Mum's mushroom pate

I've been meaning to post this for ages!  It is very good, makes far too much but it freezes well.

375 g mushrooms, sliced
3 tsp finely chopped onions (I used 1 small onion)
250 g butter, softened
50 g fresh breadcrumbs (2 slices!)
Lots of grated nutmeg
1 tbs chopped parsley
200 g reduced-fat cream cheese
2 tsp lemon juice (10 ml)
Scant tbs soya sauce (15 ml)

Melt 225 g of the butter, add onion and soften for about 10 minutes.  Add mushrooms, turn up the heat and fry briefly for a few minutes.  Stir in breadcrumbs and allow to cool.  Puree in food processor and then add the rest of the ingredients and work until smooth.

Fishpaste!

My mother used to get very irate when we called it "fishpaste".  "It is trout paté!" she would say, crossly.  But needless to say, "fishpaste" persisted.

You could use salmon instead of trout, and I think I fancy trying it with kipper or smoked mackerel, too.  This version, I had a slice of smoked salmon that wasn't doing anything, so it went in, too.

The remains of a cooked trout (the sort of amount which isn't enough for another meal, but too much to throw away)
1/2 pack low-fat cream cheese (c 100 g?)
About 75 g butter
Small sloosh tomato puree
Slice smoked salmon (optional)
Seasoning as liked.

Whizz it altogether in the food processor until it's smooth.  It freezes well.