About this recipe:Start your day with this light version of the traditional combination of salty, smoked fish and a smooth rich egg.
2 small fillets undyed smoked haddock, about 175 g (6 oz) each
275 ml (9½ fl oz) skimmed milk
2 teaspoons vinegar, optional
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Method Prep:5min › Cook:12min › Ready in:17min
Rinse the haddock, pat it dry with kitchen paper and cut each fillet in half to make four pieces. Place the fillets, skin side down, in a single layer in a frying pan and add enough milk to cover (do not add salt as the fish is salty enough). Bring to the boil, cover, reduce the heat and simmer for 5-7 minutes until the flesh flakes easily.
Meanwhile, poach the eggs in an egg poacher for 3 minutes, or until the whites are set but the yolks are still runny. Alternatively, fill a large frying pan one-third full of water, add 2 teaspoons of vinegar to help to hold the egg whites firm and bring it to simmering point. Break the eggs into a cup one at a time, use a spoon to swirl a small whirlpool in the simmering water and slide them into the pan. Cook for 4 minutes, or until they are lightly set.
Lift out the cooked fish fillets with a slotted spoon, drain them on kitchen paper, then transfer to serving plates, skin side still down. Lay a poached egg on each fillet, sprinkle with black pepper and serve.
Using soft white beans instead of the usual cream cheese makes the pâté low in fat but very filling.