Haddock paté

Takes 45 mins serves 8

350g floury potatoes, peeled and sliced into chunks 25g butter, cubed 450ml whole milk

3 garlic clove, peeled 2 bay leaves 700g undyed smoked haddock 3tbsp olive oil 1 loaf sourdough bread Beetroot pickle and dill to serve

1 For the paté, cook the potatoes in a pan of boiling water for 15 mins until tender. Drain, return to the pan and mash with the butter. 2 Put the milk in a large pan with the garlic and bay leaves and gently bring to the boil. Reduce to a simmer for 5 mins and gently add the haddock. It should be fully covered with milk, top up if necessary and simmer for 8 mins until cooked through. 3 Lift out with a slotted spoon, discard the skin and flake in a bowl. Then stir through 4tbsp cooking liquid, olive oil and mashed potato. Season to taste and chill until needed. 4 Serve the paté with toasted sourdough, pickle and dill.