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  Recipe Home » Appetizers » Egg & Smoked Haddock Pate.
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  Egg & Smoked Haddock Pate.
  Category: Appetizers
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 184
Ingredients:
2 oz 60 g cooked smoked haddock,
Skin and bones removed.
1 Egg, hard boiled, chopped.
2 oz 60 g low fat soft cheese.
1 tsp Chopped fresh parsley or
Quarter tsp dried.
pinch Cayenne pepper.
Salt and pepper.
Sprigs of watercress or
Parsley to garnish.
Instructions:
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
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