Egg & Smoked Haddock Pate. Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
2 ounce: 60 g cooked smoked haddock,
Skin and bones removed.,
1: Egg, hard boiled, chopped.
2 ounce: 60 g low fat soft cheese.,
1 tsp: Chopped fresh parsley or,
Quarter tsp dried.,
pn 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
Source from luhu.jp
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
Source from luhu.jp
Tags
Appetizers