Miniature Smoked Haddock Tart With Poached Eggs & Chives

A smoked haddock tart

There’s something special about putting together a feast, especially when you’ve thought it through and made your work easier by preparing dishes ahead. Such is the case with this delicious miniature smoked haddock tart with poached quail eggs and chives. Not only is this dish amazing, but you can also prepare it ahead. Check out the recipe below and learn how to create Gordon Ramsey’s elegant tartlets!

Ingredients

  • 500g block all-butter shortcrust pastry
  • 400g smoked haddock with the skin
  • 400ml full-fat milk
  • 8 quail egg yolks
  • 2 tsp English mustard
  • For the cheese sauce
  • 25g butter
  • 25g plain flour
  • 100g Gruyère, grated
To serve
  • 4 poached eggs
  • 25g butter
  • bunch chives, finely snipped
  • about 40 baby spinach leaves
  • 1 tbsp olive oil

HOW TO COOK A MINIATURE SMOKED HADDOCK TART

The pastry

1. Start by heating up the oven to 200C/180C fan/gas 6. Then, grab the pastry and divide it into 4 equal parts. Roll out each piece thinly, then cut out 4 circles large enough to line 4×12-14cm tartlet tins. Take the circles and press them into the sides of the tin and trim the edges with a knife. Cool it down for 10 minutes in the fridge.

2. Next, prick the base and line each tartlet with baking parchment and baking beans. Put the pastry into the oven and bake for 15 minutes on a baking sheet. Remove the baking beans and paper and cook for another 10 minutes until it becomes golden.

The filling

1. In the meantime, place the 400g smoked haddock in a medium-sized saucepan along with the milk. Add some seasoning to the milk beforehand, such as black pepper. Then, bring the haddock and milk to a steady boil. Turn the heat off and set the saucepan aside to cool down enough so you can handle it. Remove the fish from the milk and strain the milk into a jug.

2. For the sauce, wipe the saucepan and put it back on the heat along with the butter. When the butter melts and sizzles, stir in the flour and cook until the mixture has a sand-like consistency. Next, add the poaching milk gradually, stirring well after each pour. Bring it to a gentle simmer over low heat for 5 minutes until you get a white sauce. Remove the sauce from the heat and stir in the Gruyere.

3. Now it’s time to break the haddock into large flakes into a bowl and remove the skin and bones. Then, tip the quail egg yolks and mustard in the same bowl with the haddock and, then add the cheese and sauce and stir. This will be the filling for the smoked haddock tart.

Assemble The Smoked Haddock Tart

1. Next, divide the filling for each tartlet case, then bake for 20 minutes until the filling is puffed up and golden brown. Allow the tarts to cool down a little while you carry on with the recipe.

2. For serving, poach 4 quail eggs. Melt the butter in a small saucepan, then add the chives. Towards the end, throw in some spinach leaves with a drizzle of olive oil and a little coarse sea salt.

3. In terms of plating, this miniature smoked haddock tart recipe is very simple. All you need to do is overlap the spinach leaves around the plate in order to create something that resembles a petal formation.

Place the smoked haddock tart above the spinach, in the middle of the plate.

4. Next, place a poached egg in the center of the tartlet. Take a spoon and add some chive butter over each egg and serve immediately.

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