Scottish Arbroath Smokie, Leek & Potato Tart

Remove the skin and bones from an Arbroath Smokie (smoked haddock) and flake the flesh.

Sauté sliced leeks in butter and par-boil small potato cubes.

Whisk together double cream, eggs, and fresh dill.

Line a tart tin with pastry and blind bake for 10 minutes.

Fill the pastry shell with the fish, leeks, and potatoes, then pour over the egg mixture.

Bake at 190°C (375°F) for 25-30 minutes until golden and set.