This recipe makes an ideal party lunch or evening dinner party starter.
- Dish Type: Main
- Serves: 4
- Preparation time: 20 mins
- Cooking time: 55 mins
- Difficulty: Difficult
Ingredients:
- Seafood Ingredients
- 8 oz sliced smoked salmon (225g)
- 10 oz smoked haddock (275g)
- 10fl oz Double Cream (275ml)
- Nutmeg
- Chopped Parsley
- 2 Large Eggs (beaten)
- Salt & ground black pepper
- Pre-heat the oven to 190 C
- Flake the smoked haddock into a food processor, season with salt & pepper and add approximately 1/3 of the nutmeg (grated finely) - Blend the fish until smooth then add the beaten eggs and the cream and blend briefly until well combined, add the chopped parsley.
- Butter 4 ramekin dishes and line with the smoked salmon leaving surplus to fold over. Fill the ramekins with the fish mixture and fold the surplus salmon over the top.
- Put the ramekins in a large roasting tin and fill with enough boiling water to come half way up the sides of the ramekins - then cook for 30mins if freezing - allow maybe an extra 5 minutes if eating immediately.
- If eating immediately leave to cool for a few minutes before turning out. They will still be hot and are best presented if they are turned out into a clean cloth in your hand and then turned the right way up onto the plate.
- If you are freezing them, allow to go cold - cover with film and freeze until needed.
- To cook straight from the freezer remove the film and follow the instructions above.