Ingredients

• (serves 8 to 12)
• 1 lb Finnan Haddie.
• 8 oz cream cheese.
• 10 fl oz milk.
• 1 tbsp fine diced and cooked onion.
• 1 tbsp Worcestershire sauce.
• 1 tsp white pepper.
• 1/4 tsp cayenne pepper.
• 1 tbsp fresh lemon juice.
• 2 tbsp parsley diced fine.
• 1 tbsp jalapeno peppers diced fine.
• 1/2 tsp salt.

Instructions

1. Mix the milk with 10 fl oz water, pour it into a large shallow pan and bring to the boil. Add the smoked
2. haddock, bring back to a gentle simmer and poach for 3-4 minutes, until the fish is just cooked. Lift the fish out onto a plate and leave until cool enough to handle, then break it into large flakes, discarding the skin.
3. Use a Cuisinart or similar food blender to blend the haddock flakes, cream cheese, onion, pepper,cayenne, Worcestershire sauce, lemon juice, parsley, jalapeno’s and salt together until a smooth texture is achieved. Add a pinch more cayenne pepper if you like a bit more of a kick.
4. Pour into a bowl and refrigerate until it sets.

https://www.stoningtonseafood.com/recipes/smoked-haddock-pate/