Smoked had­dock tri­an­gles

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Serves 2 280g smoked had­dock fil­lets, skin off 2 eggs 2 tbsp crème fraîche 1 tbsp tar­ragon, chopped 2 slices thick sliced white bread 1 tbsp olive oil sea salt and black pep­per wa­ter­cress salad, to serve In a bowl, beat the eggs and crème fraîche to­gether with a fork. Add the fish to the bowl, mix in the tar­ragon and sea­son with salt and pep­per. Cut each slice of bread into four tri­an­gles. Dip each tri­an­gle in the eggy liq­uid briefly to coat, then place on a plate. Top each with the fish mix­ture. Heat a fry­ing pan and add the oil. Us­ing a fish slice, trans­fer each tri­an­gle, bread-side down, to the pan and fry for 3 mins. Cover with a lid and cook on a low heat for 2 mins un­til the top­ping is cooked through and fluffy. Serve four tri­an­gles per plate with wa­ter­cress salad.

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