180g shortcrust pastry
200g pack smoked haddock, defrosted
or 150g fresh salmon and 100g smoked salmon
1 thick slice of onion, 1 bayleaf and a few parsley stalks
150ml milk
20g butter
1 level tbsp flour
salt and pepper
2 eggs
100ml cream
1 tbsp snipped fresh chives, plus extra to garnish
3 tbsp grated Parmesan
crème fraîche

Roll out the pastry, line a 20cm tart tin and refrigerate for half an hour.

Line the tart with greaseproof paper and baking beans and bake in a 200˚C oven for 15 minutes, then remove the paper and beans and bake for another five minutes or until golden and cooked. Reduce temperature to 180˚C.

Put the smoked haddock or fresh salmon into a pan, add the onion, bayleaf, parsley stalks and milk and bring to the boil. Simmer gently for three minutes, then allow to cool.

Flake the fish, discarding the skin, and spread it in the pastry case, adding the smoked salmon if using, then strain 100ml of the milk into a measuring jug.

Heat the butter in a pan and stir in the flour. Cook for a few minutes, blend in the milk, season with salt and pepper and let to cool slightly. Beat the eggs and cream together and add them to the sauce, together with the chives and Parmesan. Pour the mixture over the fish and bake until it is just set.

Serve warm, cut into wedges and top each wedge with a spoonful of crème fraîche and a sprinkling of snipped chives.

(Serves 6 as a starter)