Smoked Haddock Pate
This delicious dish makes a little bit of fish go a long way. You can spread it on bread, crispbreads or toast, or eat it with a crisp salad. Alternatively, it can double as a dip for raw vegetables.
- 225 g/8oz smoked haddock fillet
- 225 g/8oz 2 low-fat cottage cheese (with chives)
- 1 lemon (grated zest)
- ½ lemon (juice only)
- 3 tbsp parsley (chopped )
- 2 tsp chopped capers in brine (chopped )
- freshly ground black pepper
- Place the smoked haddock fillet (use undyed smoked haddock if it is available) in a wide pan and cover with water.
- Place over a high heat and bring to the boil.
- Cover the pan and simmer gently for 5 minutes and then allow the fish to cool in the poaching liquid.
- When the fish is cool enough to handle, lift it out of the poaching liquid and pat dry with kitchen paper. Remove the skin and any bones.
- Flake the flesh into a mixing bowl.
- Mix the smoked haddock with the cottage cheese, lemon zest and juice, parsley and capers.
- Season to taste with salt and pepper.
- Cover the pate mixture and chill in the refrigerator for about 2 hours before eating.
If wished, serve in small individual ramekin dishes topped with a sprig of parsley.