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Fish tart and minted pea salad


Looking for the perfect #FishFriday treat? 🐟 Once you've tried this recipe you'll be hooked.🎣

Made with delicious Alfred Enderby smoked haddock, this fish tart with minted pea salad is fin-ominal. 🐠

SERVES 4-6 Ready in 1hr 15 mins


For the pastry:

  • 150g plain or wholemeal flour
  • 70g butter, diced 30g white vegetable fat

For the filling:

  • 1 shallot or small white onion, peeled and finely chopped
  • 25g plain flour
  • 300ml single cream
  • 450g Alfred Enderby skinless smoked haddock, cut into cubes
  • 150g cooked, peeled prawns
  • 1 tbsp lemon juice
  • ½ tbsp fresh tarragon, chopped (optional)

For the salad:

  • 3 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 tsp mint sauce
  • 1 tbsp fresh mint, chopped (optional)
  • 1 tsp caster sugar
  • 100g petit pois
  • 120g sugar snap peas and/or mangetout
  • 100g bag pea shoots, spinach or rocket


  1. Preheat oven to 200°C/fan 180°C/Gas 6. Put 150g flour, 45g butter and the white fat in a food processor and blend until fine breadcrumbs form. Add 3-4 tbsp cold water and blend to form a soft pastry. Wrap in foil and chill for 15 mins. Roll out the pastry on a surface lightly dusted with flour and use to line a 9-inch fluted pie plate.
  2. Prick the pastry base all over with a fork, line the tin with baking parchment and fill with ceramic baking beans or dried pulses.
  3. Bake for 15 mins or until the pastry is firm, then remove the beans and bake for a further 5 mins. Reduce oven to 180°C/fan 160°C/Gas 5.
  4. Meanwhile, melt the remaining butter, add the shallot or onion and fry gently for 3 mins. Stir in the flour and cook for 1 min. Add the cream and cook until thickened, stirring continuously. Remove from the heat and stir in the haddock, prawns, lemon juice and tarragon, if using.
  5. Spoon the fish mixture into the pastry case and cook for 20 mins or until starting to brown.
  6. Put the oil, vinegar, mint sauce, mint, if using, and sugar in a jam jar, add the lid and shake well. Bring a large pan of water to the boil and cook the peas for 3-4 mins. Add the sugar snap peas, simmer for 1 min. Drain.
  7. Toss together the vegetables and pea shoots. Add the dressing and toss well; serve with the fish tart.

TIP: If you don’t want to make your own pastry, you can use a sheet of ready-rolled shortcrust in step one instead