Egg & Smoked Haddock Pate. Recipe
Recipe Ingredients
2 oz 60 g cooked smoked haddock,
1 skin and bones removed.
1 egg, hard boiled, chopped.
2 oz 60 g low fat soft cheese.
1 tsp chopped fresh parsley or
1 quarter tsp dried.
1 pinch cayenne pepper.
1 salt and pepper.
1 sprigs of watercress or
1 parsley to garnish.
Recipe Preparation
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
Servings: 1
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