Egg and smoked haddock pate

1 Servings

Ingredients

Quantity Ingredient
2 ounces 60 g cooked smoked haddock,
Skin and bones removed.
1 Egg, hard boiled, chopped.
2 ounces 60 g low fat soft cheese.
1 teaspoon Chopped fresh parsley or
Quarter tsp dried.
pinch 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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