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smoked haddock, spring onion tart
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| 500 g pack | shortcrust pastry |
| Plain flour for rolling | |
| 2 fillets | smoked haddock with skin on, ( 1lb 2oz) |
| 1tbsp | butter |
| 2 bunches | spring onions sliced |
| 3 | eggs |
| 300g | creme fraiche or double cream |
| 1tsp | mustard Dijon |
| Pinch | saffron, ( good pinch) |
| Handful chives | |
| 85g | mature cheddar cheese |
Heat oven to 200c/180 fan/gas 6
Roll pastry to fit 23cm tart tin leaving overhang
Bake blind for 15 mins then return to oven for 10 more mins
Bring water to simmer, drop in haddock and poach for 5 mins then drain, cool, skin and flake into pastry case
Melt butter and cook onions for 3 mins. Beat eggs, creme fraiche, mustard and saffron together then add chives and season with s and p. Turn oven down to 160c/140c fan/ gas 3.scatter cheese and spring onions over fish then pour egg mix over.
Bake for 50 mins and just set in the middle. Let tart cool before trimming.
Bring pan of water to simmer then drop haddock in and poach for 5 mins.drain, cool and skin and flake.
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