Smoked haddock pate
A classic Scottish pate, full of flavor, that's great with oatcakes.
- 3 ½ oz smoked haddock 95g
- ½ tbsp lemon juice
- ½ tbsp cream cheese
- ½ - 1 tbsp sour cream
- 1 dash cayenne pepper
- 1 dash black pepper
Boil some water in a small pan. Add the smoked haddock and cook for around 8 minutes until cooked, changing color slightly and staring to flake.
Remove the fish from the water and flake the flesh, removing the skin and any bones.
Add the lemon juice, cream cheese, sour cream, cayenne pepper and black pepper and mix well. You can blend if you prefer a smoother pate.
Serve with toast or oatcakes.
Calories: 71kcal | Protein: 12g | Fat: 1g | Cholesterol: 42mg | Sodium: 390mg | Potassium: 205mg | Vitamin A: 90IU | Vitamin C: 1.5mg | Calcium: 24mg | Iron: 0.7mg