Smoked Haddock and Tomato

Name: Smoked Haddock and Tomato
Cuisine: United Kingdom
Ingredients: 6 eggs; zest of 1 lemon; small handful of parsley and dill, chopped; 100 ml full fat milk; 200 ml double cream; 100 g mix of Cheddar and Parmesan, grated; 2 handfuls of cherry tomatoes, halved; small handful of parsley and dill, chopped; 100 g mix of Cheddar and Parmesan, grated; 100 g smoked haddock, cut into small chunks

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

The Seafood Shack

By Kirsty Scobie and Fenella Renwick

Published 2020

About

Ingredients

6 eggs
100 ml full fat milk
200 ml

Europe
United Kingdom
Scotland
Starter
Side dish
Gluten-free
Pescatarian

Method

Preheat your oven to 180°C. While your pastry is cooking, whisk your eggs in a large bowl with the milk, cream, lemon zest, herbs and half the cheese and tomatoes, and season well. Pour the egg mixture into your cooked pastry base and scatter over your smoked haddock and the remaining