Support truly
independent journalism
Support Now
Our mission is to deliver unbiased, fact-based reporting that holds power to account and exposes the truth.
Whether $5 or $50, every contribution counts.
Support us to deliver journalism without an agenda.
Louise Thomas
Editor
“Lighter than a traditional quiche, but just as satisfying. Always source naturally smoked haddock,” says TV chef Matt Tebbutt.
Smoked haddock souffle tart
Serves: 4
Ingredients:
2 smoked haddock fillets
1.5 litres whole milk
1 bunch fresh dill, chopped
60g unsalted butter, melted
50g strong Cheddar, grated
1 tbsp crème fraîche or double cream
3 free-range eggs, separated
1 ready-made 22cm round shortcrust pastry case
Salt and pepper
To serve:
Mixed green salad dressed with olive oil and lemon juice
Lemon wedges
Method:
1. Preheat the oven to 200C/400F/gas 6.
2. Place the haddock and milk in a large saucepan and poach for 8–10 minutes or until cooked through.
3. Remove the fish, leave to cool and break the haddock into flakes. Place the haddock in a bowl and stir in the dill, melted butter, cheese and crème fraîche and season with salt and pepper. Add the egg yolks and mix to combine.
4. In a separate bowl, whisk the whites until stiff peaks form. Fold the egg whites gently through the haddock mixture.
5. Spoon the haddock mixture into the tart shell and bake for 35 minutes or until the filling has risen and the pastry is golden.
6. Serve the tart in slices with a green salad, and a lemon wedge for squeezing over.
Recipe from ‘Matt Tebbutt’s Pub Food’ by Matt Tebbutt (Quadrille, £26).
Disclaimer: The copyright of this article belongs to the original author. Reposting this article is solely for the purpose of information dissemination and does not constitute any investment advice. If there is any infringement, please contact us immediately. We will make corrections or deletions as necessary. Thank you.
