Serves 6

  • 295g smoked haddock
  • 125g young leaf spinach
  • 2 large eggs, hard-boiled and chopped
  • 40g parmesan cheese, grated
  • 1 tbsp chopped chives
  • 310ml milk
  • 25g butter
  • 25g plain flour
  • salt and pepper

You will need 6 ovenproof pots or ramekins of approximately 150ml capacity

Poach the haddock in the milk.

When cooked, flake it and divide between the ramekins. 

Reserve the milk to make a béchamel sauce with the flour and butter.

Add the spinach to the sauce and cook for a further 2-3 minutes.

Add the chopped eggs, season to taste then spoon the sauce over the fish. 

Top with the chives and parmesan, and grill for 4-5 minutes until golden and bubbling.

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