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Ingredients
- smoked haddock 300g
- filo pastry 5 large or 7 smaller sheets, approx 125g
- butter 25g, melted
- eggs 4
- double cream 150ml
- dill a small bunch, chopped
Method
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Step 1
Heat the oven to 190C/fan 170C/gas 5. Put the haddock on a microwavable plate, cover with clingfilm and microwave on full power for 2 minutes. Cool.
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Step 2
Brush the filo sheets roughly with the butter (you don’t have to cover them) and use to line a metal tart tin approx 35 x 12cm to match the picture, or use a regular tin approx 18 x 25cm. Leave the edges rough and overlapping. Beat the eggs, cream, dill and season.
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Step 3
Flake the fish into large chunks on the tart base, discarding any skin or bone. Pour over the egg mix. Bake for 20-25 minutes or until just set. Serve warm.
Nutritional Information
- Kcals 462
- Fat 33.3g
- Saturates 16.6g
- Carbs 16.6g
- Fibre 0.7g
- Protein 24.9g
- Salt 2g
