HADDOCK PÂTÈ
HADDOCK PÂTÈ
SHORT DESCRIPTION
I&J Haddock Medallions give this easy to prepare pâté a delicately smoky flavour. Ideal for canapés, crostini, or as a light appetizer.
Serves 4-6
INGREDIENTS
2 x I&J Haddock Medallions
2 cups (500 ml) milk
250 ml cream cheese
2 Tbsp (30 ml) chopped parsley
The juice of 1 lemon
Sprigs of fresh parsley (optional)
METHOD
1.
Heat the milk, and poach the I&J Haddock Medallions in the simmering milk for 7 – 10 minutes or until cooked through. Remove and set aside to cook completely.
Heat the milk, and poach the I&J Haddock Medallions in the simmering milk for 7 – 10 minutes or until cooked through. Remove and set aside to cook completely.
2.
Flake the cooked medallions and mix them with the cream cheese, parsley and the lemon juice. Add some of the milk used for poaching, mixing gently a little at a time, until the pâté reaches a spreadable consistency.
Flake the cooked medallions and mix them with the cream cheese, parsley and the lemon juice. Add some of the milk used for poaching, mixing gently a little at a time, until the pâté reaches a spreadable consistency.
3.
Season with salt and pepper, then garnish with sprigs of parsley if desired.
Season with salt and pepper, then garnish with sprigs of parsley if desired.
4.
Serve with toast, crostini or biscuits.
Serve with toast, crostini or biscuits.
SHORT DESCRIPTION
I&J Haddock Medallions give this easy to prepare pâté a delicately smoky flavour. Ideal for canapés, crostini, or as a light appetizer.
INGREDIENTS
2 x I&J Haddock Medallions
2 cups (500 ml) milk
250 ml cream cheese
2 Tbsp (30 ml) chopped parsley
The juice of 1 lemon
Sprigs of fresh parsley (optional)
