Fish lovers will delight at these dinky fish dishes, that taste delicious!
If you are throwing a party or soiree over the festivities, these smoked fish ramekins are the perfect party food.
Pair with crusty bread, meats and cheeses for a decadent feast, and add ice cold white wine and warming mulled wine for a little spiced Christmas flavour.
120g smoked haddock fillet
120g smoked salmon, finely chopped
4 tbsp. double cream
2 tsp chopped fresh chives
2 tsp chopped fresh dill
Freshly ground black pepper
1. Preheat the oven to 190C. Fan Oven 170C. Gas mark 5. Use the butter to grease 6 x 150ml ramekin dishes aside.
2. Cook the smokes haddock fillet in a pan of gently simmering water for 6 – 7 min. Drain, remove and skin and bones, then flake with a fork. Mix with the salmon and share between the ramekins.
3. Beat the eggs, cream, milk and herbs together. Season with pepper and pour into the dishes. Place on a baking sheet, evenly spaced, and bake for 20 min until set. Serve immediately, garnished with fresh herbs such as dill, fennel and oregano.
20 min, plus 12 min to reheat
Recipe and food styling: Sue Ashworth
Photography: Nathan King, Jonathan Short