Serves 4

Zesty smoked haddock & spinach tart recipe

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Ready in 30 minutes

225g bag baby spinach
200ml tub full-fat crème fraîche
1 large beaten egg
350g skinless smoked haddock
Finely grated zest of 1 lemon
18cm shortcrust pastry case (raw or cooked)
Mixed salad, to serve

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1. Preheat the oven to 200°C/fan180°C/gas 6. Put a the baby spinach in a colander over the sink, pour over boiling water to wilt, then squeeze out all the liquid.
2. In a bowl, mix the full-fat crème fraîche with 1 large beaten egg. Stir in 350g skinless smoked haddock, cut into chunks, the finely grated zest of 1 lemon and the spinach. Season well.
3. Spoon the mixture into an about 18cm shortcrust pastry case (raw or cooked). Place on a baking sheet and cook for 20 minutes or until the filling is softly set and the pastry golden.
4. Set aside to cool slightly, quarter and serve with a mixed salad.

Zesty smoked haddock & spinach tart recipe

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