Smoked Haddock with Cream Cheese

6-8 oz cooked, smoked haddock
or other cooked, smoked fish
4 Tbs butter, melted
4 Tbs cream cheese
1 Tbs lemon juice, or more to taste
Salt and freshly ground pepper to taste
Cayenne pepper to taste
Chopped parsley for garnish

Remove and discard the skin and bones from the smoked fish. Break up the fish and combine with the remaining ingredients. Refrigerate for at least 1 hour. Serve garnished with chopped parsley and with crackers, melba toast, or thinly sliced fresh bread. Serves 4 to 6.