This is such a simple starter and smoked haddock really makes a change from salmon or mackerel pate. The flavour is fabulous and a perfect pairing with some thin slices of toasted sourdough. This is my go-to starter for Burns Night along with Haggis Pie and Cranachan for dessert.
Serves 6
Ingredients
- 500g undyed smoked haddock fillet
- 200g salted butter
- 1/2 tsp Madras curry powder
- 3 tbsps lemon juice
- Ground white pepper
- Green baby capers – 1/2 tsp per pot
- Watercress, lemon slices and sourdough toast to serve
To make…
- Place the haddock fillet in a large frying pan with 275ml boiling water, cover and poach them for about 5 minutes, then remove from the pan and drain thoroughly.
- Now skin the fish and flake the flesh into a food processor, discarding any stray bones. Add the melted butter and blend until smooth. Then empty the mixture into a bowl and season with ground white pepper. Stir in the curry powder and lemon juice to taste and fill six individual ramekins with the mixture.
- Cover with foil or clingfilm and put the dishes in the refrigerator so that the fish mixture firms up before serving. Spoon the capers on top and serve with lemon twists, watercress and sourdough toast.
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