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Monday, April 30, 2007

Easy Smoked Haddock Tartlets - For 6

Having neglected my blog it was important to make a mouth watering comeback!

You will need:

Thaw 500g Packet of shortcrust pastry
8oz Smoked Flaked Haddock (left overs are fine)
2 Eggs
2 Good Pinches of Fresh Dill + 1 Pinch to Garnish
280ml Single Cream
Salt & Pepper

Preheat the oven to 200c
Cut the pastry into 6 pieces, rolling out to fit 6, 10cm (buttered) shallow tart dishes, which should be lined with grease proof paper and a layer of baking beans.
Place on a baking sheet and bake for 10 mins, remove the paper and beans, pop back in for 5mins until golden - Remove
Lower the oven to 180c, sprinkle the haddock flakes into the pastry cases.
Whisk the eggs with the dill, then whisk the cream in with the salt & pepper
Pour over the fish and bake for 15 minutes until the filling is a light gold & set. Serve warm with a mixed salad & lemon wedge.

Hooray for summer!