Smoked Haddock Pâté from The Times Cookery Book by Katie Stewart
Poach the haddock fillet for 10 minutes in enough boiling water to cover. Drain the fish, remove the skin and flake the flesh. Mash the fish with the melted butter and pass through a sieve, or blen...
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Stove
- Saucepan
- Colander
- Chef's knife
- Fork
- Fine-mesh sieve
- Blender
- Mixing bowl
- Whisk
- Spatula
- Serving pot
- Refrigerator
Ingredients
- 2–3 tablespoons melted butter
- 2 teaspoons lemon juice
- 1 teaspoon Worcestershire sauce
- freshly milled pepper
- cayenne pepper
- ¾ lb (350 g) smoked haddock fillet
- ¼ pint (1½ dl) double cream
- 2 oz (50 g) melted butter
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Smoked Haddock and Bacon from The Times Cookery Book by Katie Stewart
app.ckbk.com
Smoked Fish en Coquilles from The Times Cookery Book by Katie Stewart
app.ckbk.com
Fish Chowder from The Times Cookery Book by Katie Stewart
app.ckbk.com
Smoked Haddock Kedgeree from The Times Cookery Book by Katie Stewart
app.ckbk.com
Smoked Haddock Recipe
bbqhero.com
Smoked Haddock Pate
scottishslimmers.com
Trout and Smoked Haddock Fish Pie
chalkstreamfoods.co.uk
Smoked Haddock with Chive Butter Sauce Recipe | Booths Supermarket
booths.co.uk