Shrimp and haddock tart

Recipe from: 5/1/2000 12:00:00 AM
Ingredients 16
Servings 1
Minutes 15 min


Serving Change
  • 500
    fresh wholewheat breadcrumbs
  • 65
    butter, melted
  • 2
    cloves garlic, crushed
  • 2
    leeks, finely sliced
  • 1
    large red pepper, seeded and chopped
  • 15
  • 30
    lemon juice
  • 200
    cooked haddock, flaked, or other smoked fish
  • 100
    shrimps, fresh, or tinned and drained
  • 125
    Emmenthal or Gruyère cheese
  • 3
    large eggs, lightly beaten
  • 250
    sour cream
  • 15
    tomato paste
  • pinch sugar
  • 15
    chopped chives and parsley
  • pinch paprika


15 min
Mix breadcrumbs and melted butter together. Spread over the bottom of a greased 25 cm pie plate to form a base. Refrigerate to chill while you're making the filling. Place garlic, leeks, red pepper and butter in a saucepan and fry over medium heat for 1-2 minutes. The leeks should be limp, but the mixture should not brown. Stir in lemon juice. Combine haddock and shrimps in a bowl, mix in the leek mixture and 100 ml of the cheese. Spread mixture over the crumb base in the pie plate. Beat eggs lightly with the sour cream, tomato paste, sugar, chives and parsley. Pour mixture over the fish. Season and sprinkle with the remaining cheese. Place pie plate on a baking tray and bake in a preheated oven at 180 ºC for 30 minutes until set, puffed up and golden. Sprinkle with paprika and serve sliced into wedges. Serves 6.

Read more on: fish/seafood

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