Home -> [Appetizers, Smoked, Terrines / Mousses & Pates] -> [Egg & smoked haddock pate Recipe]
Egg & smoked haddock pate
Artist:
_
Yield:
1
Categories:
Appetizers, Smoked, Terrines / Mousses & Pates
Rating:
0
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Ingredients:
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
tsp
Chopped fresh parsley or
Quarter tsp dried.
Pn Cayenne pepper.
Salt and pepper.
Sprigs of watercress or
Parsley to garnish.
Procedures:
1
Place the fish in a medium sized bowl and flake it with a fork.
2
Add the chopped egg, soft cheese parsley and cayenne pepper.
3
Mix well until thoroughly blended and season to taste.
4
Keep covered in the fridge and use within 3 days.
5
Use as a topping for crisp breads or open sandwiches garnished with watercress or parsley.
6
Preparation 15 minutes serves 1 (makes 2 portions) 95 calorie
