Fisherman's Best

This makes a very tasty starter – it’s a bit of what I like to think of as “posh cooking”, but it takes very little time to prepare.

I’ve used it as a starter for Christmas dinner, as a pre-barbecue nibble and as a light lunch dish when we’ve got guests around.

What you’ll need (to feed 4 – 6)

A large fillet (200-300g) of smoked haddock (or other smoked white fish)

375g cooked and peeled prawns

4 hard boiled eggs

1 large onion, finely chopped

3 tbsp chopped dill

3 tbsp chopped parsley

3 tbsp chopped chives

freshly ground black pepper

a pinch of celery salt (optional)

100g butter

juice of two lemons

50ml brandy

What to do

Skin the smoked fish if it’s not already been done

Chop the flesh into small pieces.

Roughly chop the prawns.

Shell and chop the eggs.

Mix together the fish (NOT the prawns), eggs, onion, herbs and plenty of freshly ground black pepper.

Season with the celery salt if using.

Heat the butter and juice from one lemon together in a saucepan.

Slowly add the fish, egg and herb mixture.

Cover and heat gently for 3 to 5 minutes– do not allow to boil.

Stir in the brandy.

Remove from heat and add the chopped prawns.

Divide the mixture into individual heat proof serving dishes (ramekins or small bowls)

Pour the juice of the other lemon, evenly divided, over each serving dish and top with a small knob of butter.

Pop the lot into the oven at Gas 4 / 180˚C for 5-10 minutes.

Serve immediately with wholegrain toast or slices of nice crusty baguette.