product search

Smoked Haddock Pate Serves 4

  • Ingredients:

  • 340g (12oz) natural smoked haddock fillet, defrosted, diced
  • 150ml (5 fl oz) water
  • 2 5ml spoons (2 teasp) lemon juice
  • 4 15ml spoon (4 tbsp) natural yoghurt or single cream
  • 1 5ml spoon (1 teasp) Worcestershire sauce
  • freshly milled black pepper
  • cayenne pepper (optional)
  • 30–55g (1-2oz) butter, melted

Method

  1. Poach the fish in the water for 5-7 minutes.  Drain, discarding the cooking liquor.
  2. Flake the fish with a fork or blend in a food processor.
  3. Add the lemon juice, yoghurt or cream, Worcestershire sauce and pepper to taste.  Blend until smooth.
  4. Spoon into individual dishes, pour over melted butter, chill until set.  Serve with toast or crusty bread.

NUTRITIONAL VALUES PER PORTION (APPROX) 100 Kilocalories; 6.3g Protein; 7.2g Fat; 1.4g Carbohydrate; 0g Fibre.

Recipe kindly donated by The Seafish Industry

 

Print