Starter Recipes - Smoked Haddock Pate Recipe

Method :

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

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.

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

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.

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.