Egg And Smoked Haddock Pate
| 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
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Nutrition (calculated from recipe ingredients)
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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