Place haddock, egg, cream, lime zest and cilantro in a food processor. Purée the haddock until it is smooth. Season the haddock with salt and pepper and then mix. Form the haddock purée into quenelles. Drop quenelles in bunches of 4 to 6 into salted boiling water for 3 to 4 minutes. Remove from water and place on paper towels to drain. Repeat until all are cooked. Serve on toast points.
Here's How: Quenelles
1. Place two spoons in hot water.
2. Shake off water and take a scoop of the chosen mixture with one of the spoons.
3. Pass the mixture constantly between the two spoons, turning and smoothing them at each step until you end up with a smooth quenelle. A quenelle is an attractively presented oval shape used by chefs as a visually appealing way to present various ingredients.