200g Non Dyed Smoked Haddock
1 Onion (chopped and sauteed)
125ml Double Cream
1 Egg Yolk
100g Asparagus Spears (blanched)
3 or 4 Filo Pastry Sheets
20g Melted Butter
Juliet Bidwell creates some Smoked Haddock & Asparagus Tartlets
- words: Juliet Bidwell
- pictures: David Merewether
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