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

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