• 4 plum tomatoes, chopped
  • 250 g (8 oz) boneless smoked trout fillets, skin removed
  • 400 g (13 oz) boneless smoked haddock fillets, skin removed
  • 75 g (3 oz) grated Gruyère or Emmental cheese
  • 2 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons chopped chives
  • 200 ml (7 oz) double cream
  • salt and pepper
  • 500 g (1 lb) new potatoes, steamed, to serve (optional)

Arrange the tomatoes over the bottom of 4 lightly buttered individual ovenproof dishes or 1 large ovenproof dish. Cut the fish into chunks and scatter them over the tomatoes. Top with the grated cheeses and chopped chives.

Pour over the cream, place on a baking sheet and cook in a preheated oven, 220°C (425°F), Gas Mark 7, for about 20 minutes until the gratin is bubbling and golden and the fish is cooked.

Serve immediately with steamed new potatoes, if liked.

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