Smoked Haddock Pate

Cut the haddock in half and simmer in some milk in a frying pan with a couple of bay leaves for five minutes or so. Take out the pan, remove the skin and flake into a bowl. Add a few pinches of cayenne pepper and the juice of half a lemon and fold in three tablespoonfuls of single cream. Season with salt and more lemon juice if required. Spoon the mixture into serving ramekins.

Melt some butter in a saucepan and pour over the surface of the haddock mixture so that it is just covered. Put in the fridge so that the butter solidifies.

When ready make some fingers of toast and serve  Zoom  .