Ingredients
- 150 ml (¼ pint) soured cream
- 30 ml (2 tbsp) horseradish sauce
- 225 g (8 oz) cod fillet, skinned and chopped
- 225 g (8 oz) closed cup mushrooms, chopped
- 45 ml (3 tbsp) chopped parsley
- 75 g (3 oz) wholemeal breadcrumbs
- 60 ml (4 tbsp) chopped hazelnuts
- 1 egg, beaten
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