Smoked haddock triangles

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.