Smoked Haddock Tart Recipe with Dill

Smoked haddock and dill tart

  • serves 4
  • Easy

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



  • 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


  • 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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Nutritional Information

  • Kcals 462
  • Fat 33.3g
  • Saturates 16.6g
  • Carbs 16.6g
  • Fibre 0.7g
  • Protein 24.9g
  • Salt 2g