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