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Smoked haddock and dill tart

Published: October 14, 2015 at 1:53 PM

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Serves 4

Easy

Total time: 40 mins

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This is a great alternative way to use smoked haddock. Pair it with dill in this tart and you have a quick and easy supper for four that's under 500 calories

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Ingredients

Nutrition

• 300g smoked haddock

• 5 large or 7 smaller sheets filo pastry

  approx 125g

• 25g butter

  melted

• 4 eggs

• 150ml double cream

• a small bunch dill

  chopped

Nutrition: per serving

• kcal462
• fat33.3g
• saturates16.6g
• carbs16.6g
• fibre0.7g
• protein24.9g
• salt2g

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Method

• step 1

  Heat the oven to 190C/fan 170C/gas 5. Put the haddock on a microwavable plate, cover with clingfilm and microwave on full power for 2 minutes. Cool.

• step 2

  Brush the filo sheets roughly with the butter (you don’t have to cover them) and use to line a metal tart tin approx 35 x 12cm to match the picture, or use a regular tin approx 18 x 25cm. Leave the edges rough and overlapping. Beat the eggs, cream, dill and season.

• step 3

  Flake the fish into large chunks on the tart base, discarding any skin or bone. Pour over the egg mix. Bake for 20-25 minutes or until just set. Serve warm.

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