Smoked Haddock & Leek Tart Recipe

Smoked Haddock and Leek Tart Recipe


  1. Preheat the oven to 200ºC fan oven/200ºC/gas 7.
  2. Put the potatoes on a baking tray, sprinkle with the oil, season with salt and pepper and mix together. Place in the oven for 30 minutes.
  3. Meanwhile, put the haddock in a frying pan with the milk.  Simmer gently for 5 minutes. Leaving the milk in the pan, take the fish out and flake the flesh from the skin. Set the fish to one side and discard the skin.
  4. In another frying pan or large saucepan, heat the butter, add the leeks and fry until they begin to soften. Sprinkle the flour over and stir. Add the milk that the fish has been cooked in and stir. Bring to the boil. The sauce should thicken.
  5. Remove from the heat and add the fish. Gently mix together.
  6. Lay the pastry sheet onto a large baking sheet. Score a line in the pastry about 2cm from the edge, all the way round the sheet. Brush with the beaten egg.  Place in the oven for 10 minutes.
  7. Take the pastry out of the oven and press down the centre of the puffed up pastry. This should leave the outside edge as a little ‘wall’. Put the fish mixture into the centre of the pastry and spread out evenly. Sprinkle the parmesan evenly over the fish. Place in the oven for another 12-15 minutes. The top should be slightly browned and the pastry cooked.
  8. Serve with the mini roasts and salad.



  • 4 medium pototoes, cut into 2cm cubes
  • 1 tablespoon olive oil
  • salt and pepper
  • 500g smoked haddock
  • 1 mug/300ml milk
  • 25g butter, measure using packet
  • 1 large leek, sliced
  • 1 dessertspoon plain flour
  • 1 sheet defrosted puff pastry
  • 1 beaten egg
  • 1/2 mug grated parmesan cheese
  • bag salad







prep time

20 Minutes

cook time

15 Minutes



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