Ingredients: 1 pound (500 g) smoked Haddock 2 slices bacon, diced 4 tablespoons (60 g) butter 2 cups (500 mL) mashed potatoes Pepper, to taste Juice and grated rind of 1/2 a lemon 1 small onion, minced 1/2 teaspoon (2.5 mL) celery salt 1/4 cup (60 mL) parsley, minced 1/2 teaspoon (2.5 mL) fresh savory, minced 3 eggs Paprika

Serves/Makes: 3 - 4

How to cook Smoked Haddock Pudding:

• Arrange smoked haddock into a 9-inch (23-cm) pie plate.
• Sprinkle fish with bacon dices pour in just enough water to cover the bottom of the plate.
• Cover plate microwave at 'MEDIUM' for 10 minutes.
• Transfer smoked haddock onto a warm plate and brush 1 tablespoon (15 g) of butter on top of fish leave to cool.
• Break-up cooled fish mix together broken-up fish and mashed potatoes.
• Mix in pepper, lemon juice and grated rind, minced onion, celery salt, minced parsley and savory.
• Beat until thoroughly mixed.
• Melt remaining 3 tablespoons (45 g) butter on 'MAXIMUM' for 1 minute pour into fish mixture.
• Separe egg yolks from egg whites.
• Lightly beat egg yolks stir into fish mixture.
• Beat egg whites until stiff, but not dry fold into fish mixture.
• Butter a 4-cup (1-L) microwave-safe dish pour in fish mixture.
• Sprinkle generously with paprika.
• Microwave for 12 to 14 minutes, on 'MEDIUM'.
• Serve immediately (good with a green salad, seasoned with oil and vinegar).

Notes: