Smoked haddock pâté

Jody says: “The flavours of the smoked haddock, lemon zest and capers work well together”

Ingredients

400g smoked haddock
100g crème fraiche
50g thick Greek yoghurt
1 tsp horseradish sauce
1 tbsp capers in brine, drained
Finely grated zest of ½ lemon
1 tbsp dill roughly chopped
1 bay leaf
6 peppercorns
Milk

Method

Place the haddock in a saucepan with the bay leaf and peppercorns. Add enough milk to cover the fish and gently simmer to poach it for 8-10 minutes or until cooked. Drain and set aside.
Mix all other ingredients together in a bowl and season with a little salt and pepper.
Gently flake the fish and fold through the crème fraiche mix. Serve with savoury crackers.

Recipe by Jody Spencer

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Taste Buds is published by We Make Media, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper. Just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!

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Stokeinteignhead
Newton Abbot
Devon TQ12 4QL

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Taste Buds, 2 Rocombe Ct, Lower Rocombe, Stokeinteignhead, Newton Abbot, Devon TQ12 4QL