Egg and smoked haddock pate

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

From Gemini's MASSIVE MealMaster collection at

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