Smoked Haddock Flan

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Flaked haddock with hard-boiled eggs in a cheesy sauce, with piped creamy Mashed potato. Serves 4 to 5.

Ingredients

  • 6 oz shortcrust pastry

  • 1 ½ lbs. smoked haddock, cooked and flaked

  • 1 small onion, thinly sliced

  • 2 hard-boiled eggs, sliced

  • ¼ butter

  • 2 oz grated cheddar cheese

  • 1 tablespoon flour

  • ½ pint milk (infused with slice of onion, herbs, bay leaf and peppercorns)

  • 1 ½ lb. cooked creamed mash potato

  • Salt and pepper

Method

  1. Set oven to 400 Fahrenheit or mark six.

  2. Grease and eight inch loose bottom flan tin.

  3. Roll out the pastry on a floured surface, line the tin and trim the edge.

  4. Boil the peeled potatoes in salt water.

  5. Meanwhile cook the fish gently for a few minutes in water in a frying pan.

  6. Allow the fish to cool, remove the skin and flake the flesh.

  7. Arrange the fish in the flan, cover with onion and place the slices of hard-boiled eggs around the edge.

  8. Melt the butter in a small pan, stir in the flour and blend in half a pint of the strained infused milk.

  9. Add the cheese, season, and stir constantly over a gentle heat until the sauce thickens.

  10. Spoon the sauce over the flour, mash the potatoes and cream with a little butter and milk.

  11. Put the mashed potato in a piping bag with a large rose nozzle and pipe around the edge of the flan and across the center in a lattice pattern.

  12. Cook in the oven for 20 to 30 minutes until browned.

Courtesy of “Favourite Farmhouse Recipes”, compiled by Carole Gregory and published by J. Salmon Ltd.