Smoked haddock tart with fennel and leeks – Food & Home Magazine
Ingredients - 450g cured smoked haddock fillets - 20ml (4 tsp) butter - 2 leeks, finely chopped - 1 fresh fennel bulb, finely chopped - 30ml (2 tbsp) fresh
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Ingredients
- 450g cured smoked haddock fillets
- 20ml (4 tsp) butter
- 2 leeks, finely chopped
- 1 fresh fennel bulb, finely chopped
- 30ml (2 tbsp) fresh flat-leaf parsley, finely chopped
- 15ml (1 tbsp) fresh chives, chopped
- 2 large eggs
- 300ml fresh cream
- sea salt
- freshly ground black pepper
- 4 pre-made puff pastry tart cases
- 120g Parmesan crème fraîche, to serve
- pink peppercorns, to serve
- beetroot sprouts, for garnish
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