|675.00 g||haddock — smoked|
|500.00 ml||cheddar cheese — grated|
|2.00||eggs — whisked|
|4.00||spring onion — chopped|
|30.00 ml||fresh dill — chopped|
|60.00 ml||yoghurt — plain|
|5.00||eggs — hard-boiled, shelled|
|4.00||english muffins — or hamburger rolls, halved|
Preheat the oven to 180 °C.
In a pan, poach the fish in the milk until done.
Drain, remove the skin and bones and flake the fish.
Mix with the remaining ingredients, except the muffins or rolls.
Arrange the muffin or roll halves on a baking sheet and toast lightly in the oven.
Spoon the haddock mixture on top of each muffin or roll half and return to the oven for seven to 10 minutes or until the cheese has melted.