“Lighter than a traditional quiche, but just as satisfying. Always source naturally smoked haddock,” says TV chef Matt Tebbutt.
Smoked haddock souffle tart
Ingredients
(Serves 4)
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 200°C/400°F/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.
Matt Tebbutt’s Pub Food by Matt Tebbutt is published in hardback by Quadrille on August 29, priced £26. Photography by Chris Terry.
