March 29th -- So far things are looking good on the Haddie front! I am well stocked and UPS is doing great delivering all orders. I do have a little mackerel problem so limited to one pack orders on that front.
Stay Safe ! Richard
and serving a Cullen Skink !
This pate is always a big hit at family gatherings or as a nice addition to a lunch with a few friends. The recipe is adapted from my mother’s recipe she makes in St Ives, Cornwall for her bed and breakfast guests.
It has evolved into a more American style recipe, with the addition of jalapeno peppers, since they give it a nice kick and a little more flavor complexity.
- (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.
- Mix the milk with 10 fl oz water, pour it into a large shallow pan and bring to the boil. Add the smoked
- 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.
- 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.
- Pour into a bowl and refrigerate until it sets.
Garnish with a sprig of parsley and serve with warm toast or Scottish oat cakes. Feel free to have a wee dram of your favorite single malt Scotch whisky on the side!