Smoked haddock pate

For 6-8 people you need

12 oz. smoked haddock
2 oz. butter
7 1/2 oz. double cream (12 tablespoons)
pepper
cayenne pepper
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce

To cover

2 oz. melted butter

  • Wipe fish, poach in boiling water for 10 minutes.
  • Drain fish, skin and flake.
  • Mash fish and pass through sieve then blend with the butter or use the liquidiser (blender of the mixer) to make puree of fish and butter.
  • Whip cream until almost thick, fold in fish and season well, tasting
    as you go, add lemon juice and sauce.
  • Pour into dish or individual serving dishes and allow to set.
  • Cover top of pate with melted butter and leave to set.

TO SERVE: With hot toast and butter. Garnish with parsley and lemon.

 

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