Smoked haddock paté
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.