Smoked haddock tartlets with poached eggs
Ingredients
- 500g block all-butter shortcrust pastry
- 400g smoked haddock with the skin
- 400ml full-fat milk
- 2 egg yolks
- 2 tsp English mustard
- 25g butter
- 25g plain flour
- 100g gruyère grated
- 4 poached eggs
- 25g butter
- bunch chives finely snipped
- about 40 baby spinach leaves
- 1 tbsp olive oil
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