Smoked haddock tartlets with poached eggs & chives

Smoked haddock tartlets with poached eggs & chives

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(4 ratings)

Prep: 40 mins Cook: 1 hr Plus cooling

More effort

Serves 4
Gordon Ramsay's step-by-step guide to creating elegant prepare-ahead tartlets

Nutrition and extra info


  • kcal1048
  • fat70g
  • saturates39g
  • carbs60g
  • sugars5g
  • fibre3g
  • protein48g
  • salt3.54g
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  • 500g block all-butter shortcrust pastry
  • 400g smoked haddock with the skin



    A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…

  • 400ml full-fat milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 2 egg yolks
  • 2 tsp English mustard

For the cheese sauce

  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 25g plain flour
  • 100g gruyère, grated



    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

To serve

  • 4 poached eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 25g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • bunch chives, finely snipped
  • about 40 baby spinach leaves
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Heat oven to 200C/180C fan/ gas 6. Divide the pastry into 4, thinly roll out each piece, then cut out 4 circles big enough to line 4 x 12-14cm tartlet tins. Press the pastry into the sides of the tin and trim the edges with a knife. Place in the fridge to cool for 10 mins, then prick the base and line each tartlet with baking parchment and baking beans. Bake for 15 mins on a baking sheet, remove the beans and paper, cook for 10 mins more until golden, then remove from the oven.

  2. While the pastry is cooking, place the haddock in a medium saucepan with the milk. Season the milk with a little black pepper, place on the heat and bring to a steady boil. Turn off the heat, then set aside until cool enough to handle. Remove the fish from the milk and strain the milk into a jug.

  3. To make the sauce, wipe out the haddock pan and place back on the heat with the butter. When the butter has melted and is starting to sizzle, stir in the flour and cook until combined to a sandy consistency. Gradually stir in the poaching milk, stirring well after each addition, then gently simmer over a low heat for 5 mins until you have a smooth white sauce. Take the sauce off the heat, then stir in the Gruyère.

  4. Break the haddock into large flakes into a bowl and discard the skin and any bones. Tip the egg yolks and mustard in with the haddock, then stir in the cheese sauce.

  5. Divide the filling between the tartlet cases, then bake for 20 mins until the filling is puffed up and golden brown like cheese on toast. Leave the tarts to cool slightly while you get the rest of the ingredients ready.

  6. To serve, poach 4 eggs (see video link, above). Gently melt the butter in a small saucepan, then add the chives. At the last minute, lightly toss the spinach leaves with a drizzle of oil and a sprinkling of coarse sea salt, then you’re ready to plate up.

  7. To plate up like a professional, overlap the spinach leaves around the plate in a petal formation. Sit the tartlet on top of the spinach in the middle of the plate. Gently place a poached egg in the centre of each tartlet. Spoon some chive butter over each egg and serve straight away.

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Comments, questions and tips

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MarieG10's picture
17th Oct, 2013
Just made this for the first time, they are delicious the poached egg on top finished it off but would be lovely without the egg as well, think I will make this for my friends next week.
13th Apr, 2013
Fantastic recipe, one of my favourites for smoked haddock.
5th May, 2011
This was delicious and not too difficult to make. Even my kids ate it, but it was very filling!
30th Aug, 2010
Had this at my sisters wedding as a starter, was so nice going to try this myself at home. :)
30th Nov, 2009
Looked lovely and tasted very creamy
22nd Oct, 2009
Made this for a 'Come Dine' competition with friends, it was absolutely gorgeous and enjoyed by everyone, even someone who said they don't like fish! Thoroughly recommend this dish :-)
Frantic Flapjack
16th Sep, 2009
This was sublime. Highly recommended.
4th Sep, 2009
who care about the calories??!! it is delicious! eat more spinach to make it up or have a salad 2morro! i made my own smoke haddock that my dad caught this morning! and i added black pepper too! i made quite alot so the left over is good for pack lunch too (without the poach egg tho!)
4th Sep, 2009
This looks absolutely stunning and sounds delicious, and I was going to try it as a starter for my next dinner party, but then I noticed the calories and grams of fat per serving ... maybe not a good idea for those watching their weight!
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