Smoked pollack and spinach tart from The River Cottage Fish Book by Hugh Fearnley-Whittingstall and Nick Fisher (UK)

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute smoked haddock, kippers, smoked salmon, or smoked trout for pollack.

  • wester on November 06, 2011

    This was very good, although I think it's not, as the authors claim, the best recipe in the book. But it does have a very good balance of salty smokiness, creaminess, and lightness from the spinach. I make it regularly. The kind of fish you use should influence the amount of fish you use. I made this with smoked trout, and got a very subtle result, and with smoked sprat, which was very strong-tasting. Good quality frozen spinach (leaves!) works well here. If you use fresh, do make sure to really squeeze it dry well, else the tart can turn out a bit wet. I made it without the crust (I'm on a low-carb diet). Instead I baked it in individual ramekins (2 of 11 cm diameter, 2 of 9 cm). This worked well.

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