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Smoked haddock pâté

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


  • 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


  1. 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.
  2. Mix all other ingredients together in a bowl and season with a little salt and pepper.
  3. Gently flake the fish and fold through the crème fraiche mix. Serve with savoury crackers.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

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The MayJune 2020 issue of Taste Buds is out now