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Smoked Haddock Pate

Western.Chefs's picture
Ingredients
  Haddock fillet 3⁄4 Pound, smoked
  Smoked haddock fillets 3⁄4 Pound
  Butter 2 Ounce, melted (50 gram)
  Double cream 1⁄4 Pint (1 1/2 deciliter)
  Lemon juice 2 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Freshly ground pepper To Taste
  Pepper To Taste, milled
  Cayenne pepper To Taste
  Butter 3 Tablespoon, melted
  Melted butter 3 Tablespoon
Directions

MAKING
1) In a skillet poach haddock fillet in boiling water covering it for 10 minutes.
2) Drain, remove the skin of the fish and flake it.
3) In a bowl add the mish and melted butter. Mash together.
4) Force through a sieve or blend in an electric blender to puree.
5) Add the whipped cream to the fish and mix together.
6) Add lemon juice, Worcestershire sauce and seasoning to taste.
7) Spoon mixture into small serving pot and chill for several hours.
8) Cover with melted butter and keep in refrigerator to set.

SERVING
9) Serve as a spread on canapes or cocktail biscuits.
10) Alternately pass with hot toast and butter.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Poached
Ingredient: 
Fish
Interest: 
Party
Preparation Time: 
30 Minutes
Cook Time: 
15 Minutes
Ready In: 
45 Minutes

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