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.