Smoked Fish Ramekins

By Karlie Simmonds

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.

You’ll Need

10g butter
120g smoked haddock fillet
120g smoked salmon, finely chopped
3 eggs
4 tbsp. double cream
250ml milk
2 tsp chopped fresh chives
2 tsp chopped fresh dill
Freshly ground black pepper

To garnish:
Fresh herbs

Method

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.

Preparation time:
20 min

Cooking time:
20 min, plus 12 min to reheat

Serves 6

Recipe and food styling: Sue Ashworth
Photography: Nathan King, Jonathan Short