Potted Haddie with Capers
Made with smoked haddock this is good as a light lunch with some home-made wholemeal bread or toast, it is also a perfect starter for a Hogmanay or Burns Night supper
|450g smoked haddock fillets|
|225g melted butter, unsalted|
|½ teaspoon hot curry powder|
|2 to 3 tablespoons lemon juice|
|4 tablespoons drained capers|
|Salt and freshly milled black pepper|
|Watercress or parlsey to garnish|
|Lemon wedges to serve|
|Oven temperatures and Conversions|
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|Equipment: You will also need a large frying pan with a lid|
This recipe is adapted from Delia's Complete Cookery Course
Place the haddock fillets 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 - but be sparing with the salt. Stir in the curry powder and lemon juice to taste and fill eight individual dishes with the mixture.
Cover with foil or clingfilm and put the dishes in the refrigerator so that the fish mixture become firm before serving.
Spoon the capers on top and serve with lemon quarters and sprigs of parsley or watercress.
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This is an easy option when entertaining - they can be made in advance and the contrast of creamy fish and zingy, crunchy salad is superb!
Don't they look impressive? These beautiful little smoked fish creams are the ideal starter for a special occasion.
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