Smoked Haddock Smokies
Published 10/06/2012 | 06:00
If possible, use naturally smoked haddock. You can substitute haddock for smoked cod or coley.
YOU WILL NEED
1 tbsp olive oil
1lb 2oz/510g naturally smoked haddock, skin removed and diced
1 punnet cherry tomatoes, halved
3 spring onions, sliced
4oz/110g creme fraiche
4fl oz/110ml fresh cream
4oz/110g grated Cheddar
Heat a large frying pan with the oil and fry the haddock pieces for approximately two minutes.
Add the tomatoes, spring onions, creme fraiche and cream and cook for a further four to six minutes. Season lightly.
Remove from the heat and divide the mixture between four ramekins. Sprinkle the top with Cheddar and place under the grill for two to three minutes until the cheese is bubbling and slightly browned.
Serve immediately with some nice crusty bread or salad.
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