Smoked had­dock paté

Landscape (UK) - - Reader Offer -

Makes 4

280g smoked had­dock fil­lets 2 shal­lots, peeled and chopped 80g dou­ble cream zest and juice of 1 lemon 1 tbsp small ca­pers 1 tbsp flat leaf pars­ley, chopped 3 tbsp but­ter, melted sea salt and black pep­per sour­dough bread, to serve Place the had­dock in a saucepan and cover with boil­ing wa­ter. Poach, by sim­mer­ing for 6-10 mins un­til cooked through, then drain and al­low to cool. Pull the skin away from the fish and dis­card. Place the fish in a bowl and add the shal­lots. Mix in the cream. Add the lemon zest and juice into the mix and stir in the ca­pers and pars­ley. Sea­son with salt and pep­per. Di­vide the mix­ture be­tween four ramekins and chill for 30 mins. Pour the melted but­ter onto the top of each ramekin, di­vid­ing it equally. Chill for at least 30 mins. Serve with the sour­dough bread.

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