Prep time:

Cooking time: 20 minutes

Total time:

Serves: 8

200g Non Dyed Smoked Haddock

1 Onion (chopped and sauteed)

125ml Double Cream

1 Egg

1 Egg Yolk

1tbsp Parsley

100g Asparagus Spears (blanched)

3 or 4 Filo Pastry Sheets

20g Melted Butter

Muffin Tin

Juliet Bidwell creates some Smoked Haddock & Asparagus Tartlets

  1. Cut the filo sheets into squares, to fit 8 pockets of the muffin tin. Brush the squares of filo with the melted butter & line each pocket with 3 squares.
  2. Whisk the cream, egg and egg yolk together and season.
  3. Fill the filo pockets with sautéed onion, chopped asparagus stem, smoked haddock, parsley and the egg and cream mixture and place an asparagus spear on top.
  4. Bake at 180°C for 15 – 20 minutes, or until cooked.

  • words:
  • pictures: David Merewether

You may also like

Butter bean & kale soup

A simple, but flavoursome and nutritious soup that looks and tastes luxurious. The blend of creamy butter beans, kale, and a hint of zesty lemon means it is actually really light and healthy – no cream in sight.

Hearty lentil, chorizo & tomato soup

Spice up a winter mealtime with this chunky, smoky soup. This recipe turns a mix of red lentils, chorizo, and tomatoes into a rich and filling dish.

Seasonal greens & Stilton soup

A healthy, but creamy vegetable soup, combining a seasonal mix of green vegetables with Stilton cheese. Adapt the recipe to suit whatever greens you have to hand. Use up the leftover Christmas Stilton or substitute with any strong blue cheese...