Smoked Haddock Pate Recipe

Ingredients

• 3 large Arbroath Smokies (about 225g/8 oz each)

• 275g/10 oz medium-fat soft cheese

• 3 eggs, beaten

• 30-45ml/2-3 tbsp lemon juice

• pinch of fresh ground black pepper

• fresh chervil sprigs, to garnish

• lemon wedges and lettuce leaves, to serve

Serves 6

Method:

1. Preheat the oven to 160C/325F/Gas 3. Generously butter six individual ramekin dishes.

2. Lay the smokies in a baking dish and heat through in the oven for 10 minutes. Carefully remove the skin and bones from the smokies, then slake the flesh into a bowl.

3. Mash the fish with a fork and work in the cheese, then the eggs. Add the lemon juice and season with pepper to taste.

4. Divide the fish mixture among the six ramekins and place in a roasting tin. Pour hot water into the roasting tin to come halfway up the dishes. Bake for 30 minutes, until just set.

5. Allow to cool for 2-3 minutes, then run a knife point around the edge of each dish and invert on to a warmed plate. Garnish with fresh chervil sprigs and serve with the lemon wedges and lettuce.