Smoked Fish Gratin

Name: Smoked Fish Gratin
Prep time: 10 min
Total time: 20 min
Ingredients: 4 ripe tomatoes; chopped; 250g boneless smoked trout fillets; skin removed; 400g boneless smoked haddock fillets; skin removed; 75g Gruyere cheese; grated; 2 tbsp Parmesan; grated; 2 tbsp dill; finely chopped; 200ml double cream; salt & pepper; To serve: Boiled baby potatoes

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Ingredients

4 ripe tomatoes, chopped
250g boneless smoked trout fillets, skin removed
400g boneless smoked haddock fillets, skin removed
75g Gruyere cheese, grated
2 tbsp Parmesan, grated
2 tbsp dill, finely chopped
200ml double cream
salt & pepper
To serve: Boiled baby potatoes

Instructions

Preheat the oven to 220C/425F/gas mark 7.
Arrange the tomatoes at the bottom of a buttered oven-proof dish. Cut the fish into chunks and scatter over the tomatoes. Top with the grated cheeses and chives.
Pour over the cream, and cook for 20 minutes, until the gratin is bubbling and golden. Serve with baby potatoes.