I ate a similar dish in a local restaurant and decided to have a go myself. This is the result. It is a light starter which could be served with salad. You need a set of little ramekins to cook them in. The number it makes depends on the exact size of the ramekins and how full you fill them. The mixture is about 650 ml (1- 1¼ pints) in total.

  Ingredients for 4 - 6 ramekins:

    225 - 275g (8 - 10 ounces) smoked haddock
    2 eggs
    142 ml (¼ pint) single cream
    142 ml (¼ pint) milk
    pepper and nutmeg

Soak the haddock for an hour or so to get rid of excess salt. Skin it, remove any bones and cut it into pieces.

Put it into the bowl of a food processor and buzz until it becomes a lumpy purée.

Add the eggs and buzz again. Add the cream and milk and season with pepper and nutmeg. Buzz until it is all well mixed.

Put it all in a jug and put in the refrigerator for at least 2 hours.

Set the oven to 150°C (Gas 2). Put the ramekins into an empty roasting tin and pour the mixture into them. Surround them with boiling water and bake for 1 - 1¼ hours,

Serve hot or warm.