1 small or 1/2 fennel bulb, trimmed and finely sliced
375 g (12 oz) skinless smoked haddock fillet, cubed
125 g (4 oz) smoked salmon trimmings
200 ml (7 fl oz) half-fat crème fraîche
juice of 1/2 lemon
2 tablespoons water
425 g (14 oz) tub fresh ready-cooked mashed potatoes
6 tablespoons chopped parsley
2 tablespoons chopped dill
25 g (1 oz) finely grated smoked Cheddar cheese
Heat the butter in a saucepan, add the onion and fennel and cook over a medium heat for 5 minutes until softened. Transfer to a bowl, add the smoked fish, crème fraîche and lemon juice and toss together, adding the measurement water to loosen.
Spoon into 2 individual gratin dishes. Place the mash in a bowl, add the herbs and mix well. Spoon over the fish, then scatter with the cheese. Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 15–20 minutes until heated through.
Place the dishes under a preheated hot grill for 1 minute until golden.