Real egg smoked haddock pate.

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Recipe by: pierre-sylvain

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 oz 60 g cooked smoked haddock,
Skin and bones removed.
1 Egg, hard boiled, chopped.
2 oz 60 g low fat soft cheese.
1 ts Chopped fresh parsley or
Quarter tsp dried.
pn Cayenne pepper.
Salt and pepper.
Sprigs of watercress or
Parsley to garnish.

1. Place the fish in a medium sized bowl and flake it with a fork.
Add the chopped egg, soft cheese parsley and cayenne pepper. Mix well
until thoroughly blended and season to taste.

2. Keep covered in the fridge and use within 3 days. Use as a topping
for crisp breads or open sandwiches garnished with watercress or
parsley.

Preparation 15 minutes Serves 1 (makes 2 portions) 95 calories