Smoked Ham and Haddie Tart
recipe has been reproduced with the kind permission
of The North East of Scotland Fisheries Development
the Partnership's quest to promote haddock throughout
the United Kingdom, they contacted Grampian and celebrity
chefs for their assistance. This recipe was contributed
by Shirley Spear of The Three Chimneys Restaurant on
the Isle of Skye.
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smoked haddock fillet
150ml milk mixed with 100ml water
2 sprigs of flat leaf parsley, including the stalk
1 bay leaf
Finely grated rind of 1 large lemon
Freshly ground black pepper
Freshly grated nutmeg
1 small onion, finely chopped
1 level tablespoon plain flour
3 large fresh eggs
125ml double cream
1 rounded tablespoon finely chopped flat parsley
2 spring onions (syboes in Scotland) chopped small,
including the best of the
100g sliced smoked ham, roughly chopped
50g finely grated mature white Scottish cheddar cheese
the oven to Gas 5, 375°F, 190°C. Place a flat baking
sheet on centre shelf to warm. Line individual tartlet
tins with shortcrust pastry and chill.
the milk and water into a wide, shallow saucepan together
with the sprigs of parsley roughly broken up, the
bay leaf, lemon rind, a few twists of black pepper
and some grated nutmeg. Heat until just beginning
to bubble around the edge. Place the haddock fillet
into the liquid and leave the fish to poach gently
in the milk, over a low heat. This will take approximately
5–10 minutes, depending on the thickness of the fish.
When it is ready, the fish will flake apart easily.
Remove the cooked fish from the pan and leave to cool
on a flat plate. Strain the cooking liquid through
a fine sieve and set aside.
it is cool, roughly flake the fish, taking care to
remove any traces of skin and bones. In a clean saucepan,
melt the butter until it is hot and foamy.
the chopped onion and cook until soft, but not coloured.
Add the sieved plain flour and mix into the onion
to make a roux.
125ml of the milk mixture used to cook the fish, stir
into the roux until it makes a thick sauce. Add the
double cream and stir well. Leave to cook very gently
over a low heat.
separate 2 of the eggs and reserve the whites in a
clean, grease free bowl. Whisk the 2 egg yolks together
with the remaining whole egg and stir into the sauce
mixture. Add the flaked smoked haddock, the chopped
smoked ham, the chopped spring onions and the chopped
parsley. Combine all the ingredients together well.
seasoning. Remember that the haddie and the ham are
both salty and so it may not be necessary to add any
salt, but only a little more pepper. Remove the saucepan
from the heat.
the egg whites until forming soft peaks. Cut and fold
these into the fish mixture. Pour the mixture into
the chilled tartlet cases. Sprinkle the finely grated
cheddar over the top. Place the tins on a flat baking
sheet and bake in a moderate oven (Gas 5, 375°F, 190°C)
for 25–30 minutes until firm and golden.
The North East of Scotland Fisheries Development Partnership