Had­dock paté

Style at Home (UK) - - Starters -

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.

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