Monday, August 14, 2006

Smoked Haddock flan

A classic combination of smoked fish with potato in pastry, another recipe from the highlands. Once again, the whole family loved it...


Preparation :
1 hour
Cooking time : 40 Minutes
Ingredients for 4

Shortcrust pasty :
225 gr flour
1 pinch of salt
115 gr of softened butter
3 tbsp cold water
Flan :
200 gr smoked haddock
600 ml milk
150 ml crème fraiche
2 eggs
200 gr potatoes

Variation : you can add hard-boiled eggs cut into quarters before laying out the potato.


  • Preheat the oven to 200° (mark 6).
  • Put all the pastry ingredients together in a mixer, or large salad bowl.
  • Mix together, then add the water to obtain a ball.
  • Kneed the dough (pressing it out in front of you with the palm of the hand) to equalize it.
  • Wrap in film and leave in the fridge for 30 minutes (where it will firm and loose its elasticity).
  • Roll out the dough, and place in a quiche dish ( I used only half of the dough at this stage).
  • Prick with a fork.
  • Place greaseproof paper over the pastry, and weigh down with beans or similar so as to prevent the pastry from rising.
  • Cook for 20 minutes.


Haddock Flan

  • Poach the haddock in a saucepan with the milk, pepper and the thyme for 10 minutes, then leave to cool.
  • Beat the eggs with the crème fraiche. Add the cooled liquid from the haddock poaching.
  • Remove the skin and the bones from the fish.
  • Peel and cut the potatoes into very thin slices.
  • Fill the pastry with the potato slices, then add the haddock.
  • Pour the cream mixture over the top.
  • Bake in the oven for 40 minutes.


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