Smoked Fish Cream Ramekins

SMOKED FISH CREAM RAMEKINS

Ingredients: (serves 8)

·        275g smoked haddock fillets

·        Freshly-grated nutmeg

·        2 eggs, lightly beaten

·        275ml double cream

·        300g smoked salmon slices

Method:

1.      Skin the haddock & remove any bones

2.      Cut into small pieces and place in a blender

3.      Add the eggs, salt, pepper and nutmeg

4.      Blend until you have a smooth, even pulp

5.      Transfer mixture to a bowl and chill overnight

6.      Next day line 8 ramekin dishes with slices of smoked salmon, overlapping as necessary

7.      Return fish mixture to blender and add the cream

8.      Blend thoroughly

9.      Divide the mixture between the eight ramekins

10.   Cover & chill until ready to cook

11.   Preheat oven to 170C (fan)

12.   Place ramekins in a roasting tin & fill with boiling water, at least half way up the ramekins

13.   Cook for 30 minutes until tops puff up & become golden brown

14.   To turn out – have warmed plates ready, hold ramekin in oven-gloved hand, flip out into other hand, then immediately back onto plate

What else you need to know:

1.      Serve with a small watercress salad and a suitable sauce – hollandaise, tartare, sweet chilli