Smoked Haddock Pâté

• ¾ lb (350 g) smoked haddock fillet
• 2 oz (50

Poach the haddock fillet for 10 minutes in enough boiling water to cover. Drain the fish, remove the skin and flake the flesh. Mash the fish with the melted butter and pass through a sieve, or blend in an electric blender to make a purée. Lightly whip the cream and fold into the fish adding the lemon juice, Worcestershire sauce and seasoning to taste. Pour into a small serving pot and chill for