Place over a high heat and bring to the boil.
Cover the pan and simmer gently for 5 minutes and then allow the fish to cool in the poaching liquid.
When the fish is cool enough to handle, lift it out of the poaching liquid and pat dry with kitchen paper. Remove the skin and any bones.
Flake the flesh into a mixing bowl.
Mix the smoked haddock with the cottage cheese, lemon zest and juice, parsley and capers.
Season to taste with salt and pepper.
Cover the pate mixture and chill in the refrigerator for about 2 hours before eating.
This delicious dish makes a little bit of fish go a long way; spread it on bread, crispbreads or toast, or eat it with a crisp salad.
Alternatively, it can double as a dip for raw vegetables, served in small individual ramekin dishes topped with a sprig of parsley.