Matt Tebbutt
Smoked Haddock Soufflé Tart
Lighter than a traditional quiche but just as satisfying . Always source naturally smoked haddock if you can .
RECIPE
AS SEEN ON
Big Kitchen
SERVES 4
INGREDIENTS
• 2 smoked haddock fillets
• 1.5 litres whole milk
• Bunch of fresh dill , chopped
• 60g unsalted butter , melted
• 50g strong cheddar , grated
• 1 tbsp crème fraîche or double cream
• 3 eggs , separated
• 22cm round shortcrust pastry case
TO SERVE
• Mixed green salad , dressed with olive oil and lemon juice
• Lemon wedges
1 Preheat the oven to 200 ° C / 180 ° C fan / gas mark 6 . Place the haddock and milk in a large saucepan and poach for 8-10 minutes or until cooked through . 2 Remove the fish from the milk , break it into flakes , and set aside to cool . Once cooled , transfer the haddock to a bowl , then stir in the dill , melted butter , cheese , and crème fraîche . Season with salt and pepper . Add the egg yolks and mix to combine . 3 In a separate bowl , whisk the egg whites until stiff peaks form . Gently fold the egg whites through the haddock mixture . Spoon the mixture into the tart shell and bake for 35 minutes , or until the filling has risen and the pastry is golden . 4 Serve the tart in slices with a green salad and lemon wedges for squeezing over .
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