Gently simmer the leeks in lemon juice and white wine (optional can replace with fish stock) for a couple of minutes to release flavour .

Add the Toothfish fillets and poach for 5 – 7 mins

Remove fish and let cool.

Cream 100g unsalted butter in processor

Add cooled fish, 2 good pinches of sea salt and fresh ground black pepper and scant teaspoon smoked paprika, 3 tablespoons lemon juice and approx. half cup double cream.

Give it a good whizz and add cream gradually to reach desired consistency.

Press into suitable container and sprinkle with smoked paprika

Chill overnight preferably before serving with toasts and crackers of your choice.