Smoked Haddock Pate

Step 1

Mix the milk with 10 fl oz water, pour it into a large shallow pan and bring to the boil. Add the smoked

Step 2

haddock, bring back to a gentle simmer and poach for 3-4 minutes, until the fish is just cooked. Lift the fish out onto a plate and leave until cool enough to handle, then break it into large flakes, discarding the skin.

Step 3

Use a Cuisinart or similar food blender to blend the haddock flakes, cream cheese, onion, pepper,cayenne, Worcestershire sauce, lemon juice, parsley, jalapeno’s and salt together until a smooth texture is achieved. Add a pinch more cayenne pepper if you like a bit more of a kick.

Step 4

Pour into a bowl and refrigerate until it sets.