|60 ml||oil — plus extra for brushing|
|500 g||onions — chopped|
|3 tins||Glenryck Pilchards in Six Gun Grill Seasoned Sauce|
|3 tubs||cream cheese|
|Six Gun Grill Seasoning — to taste|
|hot dog rolls — sliced|
Heat oil in a pan. Fry the onions in the oil until soft.
Put the onions, 2 tins of the Glenryck Pilchards in Six Gun Grill Seasoned Sauce and cream cheese into the bowl of a liquidiser.
Blend until smooth. Taste for seasoning and add Six Gun Grill Seasoning if needed.
Add the 3rd tin of pilchards and pulse to form a course texture.
Brush the slices of bread with the oil and toast until crisp.
Spoon some pate onto the toast and garnish.