Creamy Smoked Haddock Pots

Serves 4

These are a delicious alternative to plain smoked haddock, ideal for breakfast or as a starter, yum!

Ingredients

1 (400g)  fillet naturally smoked haddock, poached and flaked

8 large slices tomato

1 carton double cream

4 free range eggs, whisked

Coarsely ground black pepper

Grated Parmesan

Method

Pre heat Oven, Gas Mark 5, 375 F, 190C

Butter 4 ramekins well, and lay the slices of tomato to cover the whole bottom of the ramekin.

Cover with the flaked haddock, until the ramekin is nearly full, leave a gap at the top because this puffs up beautifully.

Add the whisked eggs (one for each ramekin) to the cream and pour over the haddock until almost full. Sprinkle some black pepper over the top and Parmesan if you like, and put on a baking tray in the middle of the oven for about 25 mins, or until puffed up and browning on the top.

Have your guests waiting because you want to take this straight from the oven to the table, a bit like a little soufflé, it looks best served immediately. (Still tastes just as good if it’s drooped a bit!)

Serve with chunky French bread and butter or thickly sliced Soda Bread