Events and Celebrations

Smoked Haddock and Spinach Tart

cook 30 mins
  • 375 g (12 oz) skinless, boneless smoked haddock
  • 150 g (5 oz) frozen leaf spinach
  • 125 ml (4 fl oz) crème fraîche
  • 3 eggs, beaten
  • 2 spring onions, sliced
  • 375 g (12 oz) ready-rolled puff pastry
  • salt and pepper
  • Put the haddock in a pan, cover with boiling water and simmer for 3 minutes. Remove the fish from the pan and flake. Pour boiling water over the spinach until wilted, then squeeze away all the excess water.
  • Mix together the crème fraîche, beaten eggs (reserving 1 tablespoon) and spring onions and season well. Mix half this mixture with the spinach. Unwrap the pastry on to a baking sheet. Score a 1 cm (1/2 inch) border around the edges with a sharp knife and brush the border with the reserved egg.
  • Spoon the spinach mixture into the centre of the tart and scatter the haddock on top. Spoon over the remaining crème fraîche mixture and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes or until golden and cooked through.
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