Smoked Haddock Pate. Perfect.

I made a batch of smoked haddock pate for the carol service picnic last week.  In the past I’ve always made mackerel pate, but being on a quest to free up some freezer space I defrosted a couple of smoked haddock fillets and the rest is gastronomic history.  

I spooned the pate into enamel mugs, topped them with melted butter and a sprig of fennel (like a Christmas tree?!), allowed them to set in the fridge for a few hours, then packed them in the picnic bag along with some thinly cut toast.   Well all I can say is that it is completely and utterly greed inspiring.  A zing of lemon, a slight cayenne hit and smoky creamy haddock.  What is not to love? Perfect in enamel mugs for a picnic or in china ramekins for a smart dinner party.

Ingredients (serves 4)

500 g smoked haddock, I used two large fillets

1 l whole milk

2 bay leaves

1 lemon juice and zest

75 g melted butter, plus extra for topping

½ tsp cayenne pepper

½ tsp ground white pepper

salt to taste

2 tbsp extra thick double cream

sprigs of fennel to garnish

Method

1. Place the fish in a deep frying pan, cover with the milk and add the bay.  Bring to a boil, cover and simmer for 7-8 minutes, or until the fish is cooked.  Remove from the milk, allow to cool then flake into chunks (removing any bones).

2. Place all the remaining ingredients in a blender along with the fish and whiz up until you have a smooth-ish pate.

3. Spoon into serving dishes, cover with the extra melted butter, gently set a sprig of fennel in the top and pop in the fridge until set.

Delicious with toast.