• Finely flake the fish. Finely chop the hard-boiled eggs. Mix together the fish, eggs, breadcrumbs, onion and yogurt. Beat until smooth. Season with salt and pepper, then fold in the parsley and lemon rind.
• Spoon the mixture into four individual ramekins. Smooth the top of the pate with the back of a teaspoon, then bake in a moderately hot oven for 20 minutes.
• Garnish the pate with lemon twists and serve immediately with hot triangles of toast.

Variation

• This dish can also be served cold. Follow the recipe above, but chill the pate for an hour before serving. Serve with brown bread and butter.

Cook's Tip

• If you want to use just one slice of onion, cut it off the whole unpeeled onion. Wrap the remainder in cling film and put it in the refrigerator. It will keep for up to a week.