Classic Smoked Haddock Pate

Serves 4

Quick and Easy!

2 large fillets smoked haddock - about 454g / 1lb in all

One hard boiled egg
75 g /3 oz breadcrumbs
half a teacup of very finely chopped onion

75ml single cream
150 ml natural yoghurt

  (you can use more or less of each but you will need 225ml altogether)
salt and pepper
1 tbsp chopped parsley
1 tbsp grated lemon rind

optional at step 3: a decent splash of whisky or gin

1 In prepartion for step 4, set oven to 200C/Gas6.

2 Put the haddock in cold water, bring to the boil and turn off. This will cook the haddock perfectly. Drain and cool. Remove skin and flake the fish, removing the small bones at the front end of the fillet.

3 Chop the egg and blend with all other ingredients until smooth. Season with salt and pepper.

4 Spoon the mixture into ramekins. Bake in oven for 20 minutes.

5 Garnish with lemon slices. Serve with hot or cold toast.

This dish is equally delicious served cold and will last in your fridge for at least three days.