Smoked haddock rarebit tart
This special twist on Welsh rarebit boasts a crisp puff pastry base, wilted spinach and rich flakes of smoked haddock.
Ingredients
- 1 tbsp plain flour, plus extra to dust
- 250g/9oz packet ready-made puff pastry
- 500g/1lb 2oz smoked haddock, skin on and pin boned
- 1 bay leaf
- 300ml/½ pint milk
- 15g/½oz unsalted butter
- 2 tsp English mustard
- 1 tbsp Worcestershire sauce
- 100ml/3½fl oz IPA beer
- 250g/9oz cheddar, grated
- 2 free-range egg yolks
- 3 spring onions, chopped
- 200g/7oz baby spinach
Method
Dust a work surface with a little flour then roll out the puff pastry into a 20cm/8in circle, 1cm thick. Use a fork to prick all over, then wrap in cling film and chill in the fridge. Preheat the oven to 180C/160C Fan/Gas 4.
Put the pastry onto a baking tray and cover with another heavy tray to weigh it down, then cook for 15–20 minutes. Remove and allow to cool.
Place the haddock, bay and milk into a saucepan. Bring to a gentle simmer and poach the fish for 5 minutes or so until cooked through. Remove and set aside, reserving the milk. Once the fish is cool enough to handle, flake the fish into a bowl and set aside.
Melt the butter in a separate saucepan then whisk in 1 tablespoon of flour and the mustard until combined, cook for 2 minutes. Whisk in the beer and Worcestershire sauce until it forms a smooth paste – if it’s too thick, add some of the poaching milk.
Remove from the heat then whisk in the cheese and beat in the egg yolks. Fold in the spring onions and smoked haddock.
Meanwhile, heat a sauté pan and add the spinach and a touch of water. Cook until it has wilted, this will take 3–4 minutes. Remove from the heat and squeeze out all the water. Be careful, don’t do it while its hot.
Preheat the grill to its highest setting. Scatter the spinach over the base of the tart and spoon over the cheese and haddock mixture. Grill for a few minutes to blister and cook the egg, then serve.