Olive Magazine
Smoked Haddock Tart Recipe with Dill

Smoked haddock and dill tart

Published: October 14, 2015 at 1:53 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

This is a great alternative way to use smoked haddock. Pair it with dill in this tart and you have a quick and easy supper for four that's under 500 calories

Nutrition:
NutrientUnit
kcal462
fat33.3g
saturates16.6g
carbs16.6g
fibre0.7g
protein24.9g
salt2g
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Ingredients

  • 300g smoked haddock
  • 5 large or 7 smaller sheets filo pastry, approx 125g
  • 25g butter, melted
  • 4 eggs
  • 150ml double cream
  • a small bunch dill, chopped

Method

  • 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.

  • 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.

  • 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.

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