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Smoked Haddock Rarebit
4 x 150g (5oz) smoked haddock fillets, skinned
4 slices gluten-free bread
200g (7oz) spinach
2 large tomatoes
300g (11oz) low-fat crème fraiche
salt and ground black pepper
1 Preheat the grill. Season the haddock fillets and put into a shallow ovenproof dish. Grill for 6-8 minutes until opaque and cooked through.
2 Toast the bread on both sides until golden.
3 Wash the spinach, squeeze out the water and put in a pan. Cover and cook for 1-2 minutes until starting to wilt. Tip into a bowl. Slice the tomatoes.
4 Top each piece of toast with a piece of fish, then add the spinach and tomato slices. Spoon over the crème fraiche and grill for 2-3 minutes to heat through. Season with pepper and serve immediately.
Serves | Prep Time | Cooking Time | Nutritional Info | 4 | 20 mins, + 15 mins cooling | 20-25 mins | Per serving: 324 kcal, 16g fat (of which 7g saturates), 36g carbohydrate, 0.4g salt | Wheat Free, Gluten Free |
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