There is a tendency to make starters out of something expensive, like smoked salmon, but really the intention is to get the meal started with everybody enjoying themselves. A strong flavor with high fat content is one workable formula. Smoked fish provides the strong flavor and butter the high fat content.
8 oz (500 gm) of smoked haddock
2 oz (125 gm) of butter
2 Tablespoons of finely
chopped parsley.
Method
The skin from most bits of smoked haddock can be easily removed before cooking, pull out any obvious bones at the same time. Poach the fish in water for approximately 10 minutes until it looks like it will flake easily under a fork. Put the fish in a basin with the butter and parsley and fork into a coarse pate. Divide the mixture into two ramekins and leave to cool. Bearing in mind the requirements of food hygiene, avoid placing in the fridge until serving.
Comment
Serve with French bread. If you have mastered bread making, live dangerously and bake some bread, you will at least, have a basis for conversation.
Page Created: 17th November 2000