Egg And Smoked Haddock Pate

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Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Appetizers	1	Servings

INGREDIENTS

2	oz	60 g cooked smoked haddock
		Skin and bones removed.
1		Egg, hard boiled chopped.
2	oz	60 g low fat soft cheese.
1	t	Chopped fresh parsley or
		Quarter tsp dried.
	pn	Cayenne pepper.
		Salt and pepper.
		Sprigs of watercress or
		Parsley to garnish.

INSTRUCTIONS

Place the fish in a medium sized bowl and flake it with a fork. Add
the chopped egg, soft cheese parsley and cayenne pepper. Mix well
until thoroughly blended and season to taste. 2. Keep covered in the
fridge and use within 3 days. Use as a topping for crisp breads or
open sandwiches garnished with watercress or parsley. Preparation 15
minutes Serves 1 (makes 2 portions) 95 calories  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“To ignore God is the height of selfishness”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 69 Calories From Fat: 5 Total Fat: <1g Cholesterol: 43.7mg Sodium: 443.6mg Potassium: 324.7mg Carbohydrates: <1g Fiber: <1g Sugar: <1g Protein: 14.9g