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 make these tasty tartlets!
HOW TO MAKE A MINIATURE SMOKED HADDOCK TART
Fish and eggs are two of my favorite food groups and I often like to combine them into delicious meals. These tartlets are both delicious and satiating. While they are not that difficult to make, they do ask for some extra care and patience.
Miniature Smoked Haddock Tarts
- 16 quail eggs
- 2 chicken egg yolks
- 1 lb pastry
- 8 oz smoked haddock
- 1.7 cups milk
- 3 tbsp flour
- 6 tbsp butter
- 7 oz Gruyere cheese
- 1 tbsp olive oil
- 3.5 oz baby spinach leaves
- 1 tsp mustard
- Start by heating up the oven to 200C/180C fan/gas 6. Then, divide the pastry into 4 equal parts. Roll out each piece thinly, then cut out 4 circles large enough to line 4x12-14cm 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.
- Next, prick the base and line each tartlet with baking parchment and baking beans. Put the pastry into the oven and blind bake for 10 minutes on a baking sheet. Remove the baking beans and paper and bake for another 5 minutes or until it becomes slightly golden.
- In the meantime, place the 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.
- 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.
- Break the haddock into large flakes into a bowl and remove the skin and bones. Then, tip the chicken egg yolks and mustard in the same bowl with the haddock and, then add the cheese sauce and stir. This will be the filling for the smoked haddock tart.
- 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.
- For serving, poach 16 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.
- 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.
- Next, place 4 poached eggs in the center of each tartlet. Take a spoon and add some chive butter over the eggs and serve immediately.
As you can see, this recipe isn’t really that hard to make, especially if you prepare your ingredients ahead and keep everything handy. If you’re not a fan of haddock, use trout and, as far as the cheese is concerned, you can easily replace the Gruyere with Emmentaler.
You can serve the smoked haddock tart with fresh spinach leaves. Put some spinach in the middle of the plate and just place the tartlet above. Then you can add a spoon of creme fraiche and simply enjoy another delicious and healthy meal. Here’s another quail egg recipe for the oven that you can try.