Smoked Haddock Pate

This is a great Scottish dish that is a really brilliant starter. Very good at special events such as Christmas and Easter.

Wot u need
200g cooked smoked haddock fillets (no bones or skin – I buy from Tesco)
60g mazcarpone soft cheese
Juice of one lemon
20 twists of black pepper

Wot u do
Oh this is easy. Simply flake the fish and stick it in a small food processor with all the other ingredients. Pulse it around for a while till you get a course “humous” type consistency. This takes less than a minute. Spoon onto a small dish, cover and refrigerate for at least one hour. Serve a small amount (a quinnelle works well) on a small plate with three oatcakes and a wee teeny bit of salad (wee teeny is important here.)

Serves 4. Enjoy!

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