Ingredients
- 2 slices of of bread
- 2 medium potatoes, cut into ½ inch cubes
- 2 eggs, hard-boiled and chopped into eighths
- 200 ml of double cream
- 50 g of parmesan, finely grated
- 3 drops of tabasco (optional)
- 100 g of mature cheddar, grated
- 300 g of smoked haddock
Method
Step 1
Preheat the oven at 150°C/130°C fan/gas mark 2. Place the bread in the oven on a baking tray for 20 mins or until completely dried.Step 2
Parboil the potatoes for 5 mins – they should still be firm.Step 3
Break up and flake the smoked haddock with your fingers, discarding any skin or bones.Step 4
Holding back the cream and half of the parmesan, in a bowl gently stir together the potatoes, cheddar, hard-boiled eggs and half of the parmesan. Add a pinch of salt and pepper to season or if you like a couple of drops of tabasco.Step 5
Adjust the oven temperature to 160°C/160°C fan/gas mark 3. Tip the mix into a small casserole dish and pour over the cream.Step 6
Crumble the bread and sprinkle over the top, along with the remaining parmesan.Step 7
Bake in the oven for 30 mins before serving.