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Egg and Smoked Haddock Pate

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

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. 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)

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