Cullen Skink Tart from My Scottish Island Kitchen: The Hebridean Baker by Coinneach MacLeod

Ingredients

• 300 g (10½ oz) smoked haddock
• 200 ml (¾ cup + 1 tablespoon) milk
• 1 bay leaf
• 2 tablespoons iced water
• Pinch of salt
• 1 leek
• 100 ml (⅓ cup + 1 tablespoon) double cream
• 1 onion
• Salt and pepper
• 2 potatoes
• 3 eggs
• 120 g (4½ oz) plain flour
• 2 tablespoons chives
• 1 tablespoon butter
• 60 g (2 oz) cold butter, diced