INGREDIENTS

450g cured smoked haddock fillets

4 tsp butter

2 leeks, finely chopped

1 fresh fennel bulb, finely chopped

2 tbsp fresh flat-leaf parsley, finely chopped

1 tbsp fresh chives, chopped

2 large eggs

300ml fresh cream

Sea salt and freshly ground black pepper, to taste

4 pre-made puff pastry tart cases

120g Parmesan

Crème fraîche, to serve

Pink peppercorns, to serve

Beetroot sprouts, to garnish

METHOD

1 Preheat the oven to 180C.

2 Remove the skin and bones from the fish and flake into large chunks.

3 Melt the butter in a pan and fry the leeks and fennel for about 10 minutes, stirring occasionally. 

4 Stir in the parsley and chives.

5 In a bowl, whisk the eggs with the cream and season.

6 Line the bottom of the tart cases with the leek mixture. 

7 Add the haddock and carefully spoon in the egg mixture.

8 Top with the Parmesan and bake until lightly set, about 20 minutes.

9 Top with crème fraîche, a few pink peppercorns and beetroot sprouts.