POTATO, GARLIC AND SMOKED HADDOCK PATE
Serves 4
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8 oz (225 g) floury-variety potatoes
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1 small onion, finely chopped
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6 cloves garlic, peeled and crushed
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2 tbs sunflower oil
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1 tbs lemon juice
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1 egg, beaten
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4-8 oz (110-225 g) smoked haddock,
chopped and flaked
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salt, black pepper
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Boil the potatoes in salted water, peel
and mash.
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Lightly cook the onion and garlic in the
oil and liquidize with the lemon juice before mixing in with the
potatoes and beaten egg.
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Finally mix in the haddock and check the
seasoning.
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Serve chilled in individual ramekins or
as a dip with hot pitta bread.
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