Smoked haddock soufflé tart

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2–4


By Matt Tebbutt
From Saturday Kitchen

Ingredients

  • 2 smoked haddock fillets
  • 1.5 litres/2¾ pints whole milk
  • 1 bunch fresh dill, chopped
  • 60g/2¼oz unsalted butter
  • 50g/1¾oz strong cheddar, grated
  • 1 tbsp crème fraîche or double cream
  • 3 free-range eggs, separated
  • 1 ready-made 22cm/8½in round shortcrust pastry case
  • salt and freshly ground black pepper
  • boiled Jersey Royal potatoes, to serve
  • mixed green salad, to serve