Recipe for Egg and Smoked Haddock Pate

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Yield:

1 Servings

Ingredients:

Amount	Ingredient
2 oz	60 g cooked smoked haddock,
	Skin and bones removed.
1 x	Egg, hard boiled, chopped.
2 oz	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

Instructions:

Instructions: 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

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