Smoked haddock and dill tart
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 300g smoked haddock
- 5 large or 7 smaller sheets filo pastryapprox 125g
- 25g buttermelted
- 4 eggs
- 150ml double cream
- a small bunch dillchopped
Nutrition: per serving
- kcal462
- fat33.3g
- saturates16.6g
- carbs16.6g
- fibre0.7g
- protein24.9g
- salt2g
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.
