Egg & smoked haddock pate.
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | 60 g cooked smoked haddock, |
| Skin and bones removed. | ||
| 1 | Egg, hard boiled, chopped. | |
| 2 | ounces | 60 g low fat soft cheese. |
| 1 | teaspoon | Chopped fresh parsley or |
| Quarter tsp dried. | ||
| pinch | Cayenne pepper. | |
| Salt and pepper. | ||
| Sprigs of watercress or | ||
| Parsley to garnish. | ||
Directions
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