Smoked Haddock & Asparagus Tartlets

Smoked Haddock & Asparagus Tartlets

It's time to 'think picnic'. Juliet Bidwell of Juliet's Catering couldn't agree more. Here is her recipe for Smoked Haddock & Asparagus Tartlets.

Prep time:

Cooking time:

Total time:

Serves: 8

200g non-dyed smoked haddock - poached & flaked

1 onion, chopped and sautéed

125ml double cream

1 egg

1 egg yolk

1 tbsp parsley - finely chopped

100g asparagus spears - blanched

3 or 4 sheets Filo pastry

20g butter - melted

Muffin tin

  1. Cut the filo sheets into squares, to fit 8 pockets of the muffin tin. Brush the squares of filo with the melted butter & line each pocket with 3 squares.
  2. Whisk the cream, egg and egg yolk together and season.
  3. Fill the filo pockets with sautéed onion, chopped asparagus stem, smoked haddock, parsley and the egg and cream mixture and place an asparagus spear on top.
  4. Bake at 180°C for 15 - 20 minutes, or until cooked.

Juliet's Catering, 01797 270347,

Photographs: David Merewether
Recipes Type: Baking and Deserts

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