675 g (1 1/2 lb) smoked haddock fillets, skinned
3 tbsp (1 1/2 oz) 40 g butter
1 1/4 cup (1/2 pint) 300 ml natural yogurt
grated rind of 1 lemon
2 sticks celery, chopped
1 red apple, cored and diced
25 g (1 oz) walnuts, coarsely chopped
salt and freshly ground pepper
1 lettuce to serve
3 tbsp (1 1/2 oz) 40 g butter
1 1/4 cup (1/2 pint) 300 ml natural yogurt
grated rind of 1 lemon
2 sticks celery, chopped
1 red apple, cored and diced
25 g (1 oz) walnuts, coarsely chopped
salt and freshly ground pepper
1 lettuce to serve
method
1. Dice the fish into 1 cm (1/2 in) cubes.
2. Melt the butter in a large saucepan and gently cook the fish for a few minutes on either side. Drain and chill for 2 hours.
3. Mix the remaining ingredients together and add to the fish. Season to taste.
4. Serve on a bed of lettuce leaves or in individual glasses as a starter,
2. Melt the butter in a large saucepan and gently cook the fish for a few minutes on either side. Drain and chill for 2 hours.
3. Mix the remaining ingredients together and add to the fish. Season to taste.
4. Serve on a bed of lettuce leaves or in individual glasses as a starter,
serving amount
serves 6-8
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