These tartlets make a superb lunch or an impressive, easy starter. The smoky fish and creamy, cheesy filling is delicious with the crisp, buttery pastry. Although these tartlets require a little work, they’re not difficult to make and make an extremely tasty, straightforward dish to serve to guests, with just a few dressed leaves on the side. If making individual tartlets is too much faff for you, just make a large tart, using the same quantities in a 25cm fluted tin. The best thing is that the tarts can be prepared in advance, or prepped before your guests arrive and assembled before you eat.
I like to use the best smoked buy diazepam online belfast haddock I can find, and often source it from Scotland, always sustainably caught. Dyed smoked haddock is something I steer well clear off, as I don’t wish to eat food colourings, and actually, the pale gold colour of an oak smoked haddock fillet is a beautiful thing to me. Oak smoked haddock is my favourite – the delicate smoky flavour is just irresistible. I buy individual fillets and freeze them so that I have a ready supply of excellent fish from a reputable supplier I trust.
To accompany the tarts, a mixture of watercress, rocket and baby spinach is nice, or mizuna, land cress and mibuna if you can get them. Dress lightly with a simple vinaigrette made from 3 parts oil to 1 part good quality wine vinegar, such as one from the Forvm range. You’ll see I have neither in the photo. This was my lunch the day after I cooked these tarts for a dinner party using some salad leaves in the fridge someone else bought. It highlighted just how much better good quality salad leaves are than the big-brand mixed packs of leaves, which frankly, aren’t pleasant to eat. I have resolved to grow my own leaves this year – wish me luck!