Ingredients
Splash of sunflower oil
500g (18oz) naturally smoked haddock, skin off, bones removed and diced
1 punnet of cherry tomatoes, halved
3 spring onions, finely chopped
250g (9oz) creme fraiche
Freshly ground white pepper
Cheddar for sprinkling on top
Preparation
Heat a frying pan and add the oil. Fry the haddock on all sides. Add the tomatoes, spring onions and creme fraiche and season with the pepper (you will not need salt, as smoked fish is salty). Bring to the boil and place in a serving dish or individual dishes. Sprinkle with cheddar and brown under the grill.
