Recipe - Egg And Smoked Haddock Pate

2 ounce 60 g cooked smoked haddock,
Skin and bones removed.
1 Egg, hard boiled, chopped.
2 ounce 60 g low fat soft cheese.
1 teaspoon Chopped fresh parsley or
Quarter tsp dried.
pn Cayenne pepper.
Salt and pepper.
Sprigs of watercress or
Parsley to garnish.

1. Place the fish in a medium sized bowl and flake it with a fork. Add the
chopped egg, soft cheese parsley and cayenne pepper. Mix well until
thoroughly blended and season to taste. 2. Keep covered in the fridge and
use within 3 days. Use as a topping for crisp breads or open sandwiches
garnished with watercress or parsley. Preparation 15 minutes Serves 1
(makes 2 portions) 95 calories

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini