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- Smoked Haddock and Cheesy Egg Dip…

Smoked Haddock and Cheesy Egg Dip
Prep time:
Cook time:
Serves: 4
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Ingredients
- 2 slices of bread
- 2 medium potatoes, cut into ½ inch cubes
- 300g smoked haddock
- 100g mature cheddar, grated
- 2 eggs, hard-boiled and chopped into eighths
- 50g parmesan, finely grated
- 3 drops tabasco (optional)
- 200ml double cream
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.
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