Smoked haddock tarts with poached eggs and chives

Gordon Ramsay’s step-by-step guide presents an exquisite smoked haddock tart recipe, specially designed for you to conveniently prepare in advance. These elegant and delicious tarts are filled with succulent smoked haddock, perfectly poached eggs and a sprinkle of aromatic chives. The combination of flavors and textures of these delicious bite-sized treats are sure to impress your guests. With Ramsay’s expert guidance, you’ll effortlessly make these tarts for a stress-free and unforgettable dining experience. Hone your culinary skills with this sophisticated dish that beautifully combines simplicity and sophistication.


  • 500g full butter shortcrust pastry block
  • 400g smoked haddock with the skin on
  • 400 ml whole milk
  • 2 egg yolks
  • 2 tsp English mustard
  • 25g butter
  • 25g plain flour
  • 100g Gruyère, grated
  • 4 poached eggs
  • 25g butter
  • Bunch of chives, finely chopped
  • about 40 baby spinach leaves
  • 1 tbsp olive oil


Come forward
The filling can a
Day ahead and refrigerated. The pie
Cases can be baked a day
Store in advance and keep airtight
container or in cling film
Movie. The eggs can be poached
ahead and chilled in ice water,
then store individually in the refrigerator
Layer on kitchen paper. To warm up, place the eggs in a pan
Allow water to barely simmer for 1 minute. The tarts can be prepared several hours in advance and eaten in the room
Temperature. Do not store
Refrigerate, otherwise the dough will be soggy.Poached eggs
Make sure the eggs are as fresh as possible.
because that means the white people will do it
be thicker and not spread when cooking. Before you top the tarts with it
Place the eggs on one piece
a piece of kitchen paper for a moment
Drain the water – you don’t want it
ruin the tarts by getting them wet
with egg wash.

Preparation steps

  1. Preheat the oven to 200°C/180°C fan/gas 6.
  2. Divide the dough into four pieces, roll each piece thinly, then cut out four circles large enough to line four 12-14cm diameter tart pans.
  3. Press the dough to the edge of the pan and trim the edges with a knife.
  4. Place in the fridge to cool for 10 minutes, then prick the base and line each tartlet with baking paper and baking beans.
  5. Bake on a baking tray for 15 minutes, remove the beans and paper, bake for another 10 minutes until golden brown and then remove from the oven.
  6. While the batter is cooking, place the haddock and milk in a medium saucepan.
  7. Season the milk with a little black pepper, place on the stove and bring to the boil.
  8. Turn off the heat and set aside until cool enough to handle.
  9. Remove the fish from the milk and strain the milk into a jug.
  10. To make the sauce, wipe out the haddock pan and put it back on the stove with the butter.
  11. When the butter has melted and begins to sizzle, stir in the flour and cook until it forms a sandy consistency.
  12. Gradually stir in the poaching milk, stirring well after each addition, then simmer gently over low heat for 5 minutes until a smooth, white sauce forms.
  13. Remove the sauce from the heat and stir in the Gruyère.
  14. Break the haddock into large flakes, place in a bowl and remove the skin and any bones.
  15. Add the egg yolk and mustard to the haddock and stir in the cheese sauce.
  16. Divide the filling between the tart cases and bake for 20 minutes, until the filling has risen and is golden brown like cheese on toast.
  17. Let the tarts cool slightly while you prepare the remaining ingredients.
  18. To serve, poach 4 eggs (see video link above).
  19. Lightly melt the butter in a small saucepan and then add the chives.
  20. At the last minute, lightly toss the spinach leaves with a drizzle of oil and a pinch of coarse sea salt, then it can be served on the plate.
  21. To plate like a pro, overlap the spinach leaves in a petal formation around the plate.
  22. Place the tartlet on top of the spinach in the center of the plate.
  23. Carefully place a poached egg in the center of each tart.
  24. Drizzle some chive butter over each egg and serve immediately.

Nutritional Information

1048 70g 39g 60g 5g 3g 48g 3.54g

Equipment and tools

For this recipe you will need the following equipment and tools:

  • baking tray
  • rolling pin
  • Tart molds
  • Whisk
  • Pot
  • slotted spoon
  • kitchen paper

Allergen information

This recipe contains the following allergens:

  • milk
  • Eggs
  • Wheat

Please note that this recipe may come into contact with other allergens during preparation or cooking.

Storage and leftovers

If you have leftovers or want to make this recipe in advance, here are some storage tips:

  • The filling can be made a day in advance and chilled in the refrigerator.
  • The tart cases can be baked the day before and stored in an airtight container or wrapped in cling film.
  • The poached eggs can be made in advance, cooled in ice water, and then stored on paper towels in the refrigerator.
  • To reheat, place the eggs in a pot of barely simmering water for 1 minute.
  • The tarts can be made several hours in advance and enjoyed at room temperature.
  • Do not store the tarts in the refrigerator, otherwise the dough may become soggy.

Tip: It is important to drain the water from the poached eggs before topping the tarts to prevent them from getting wet.

Health Benefits of Smoked Haddock Tarts with Poached Eggs and Chives

Health Benefits of Smoked Haddock Tarts with Poached Eggs and Chives

Smoked Haddock Tarts with Poached Eggs and Chives recipe is not only a delicious and filling meal but also offers several health benefits. From the protein-packed smoked haddock to the nutrient-dense spinach and chives, this dish is a nutritious choice for any meal.

Smoked haddock

One of the main ingredients in this recipe is smoked haddock. Haddock is a lean fish that is low in calories and fat but high in protein. Protein is essential for building and repairing tissue, promoting healthy skin, hair and nails, and supporting muscle growth. In addition, haddock is a good source of omega-3 fatty acids, which have positive effects on heart health and reduce inflammation in the body.


The recipe also contains baby spinach leaves, which provide a number of health benefits. Spinach is rich in vitamins A, C and K as well as folic acid, iron and calcium. These nutrients are essential for maintaining healthy bones, supporting red blood cell production, strengthening the immune system, and promoting overall well-being.


Not only do chives add flavor to the tarts, but they also have health benefits of their own. Chives belong to the allium family, which also includes garlic and onions. They contain antioxidants and sulfur compounds that have been linked to reducing the risk of certain cancers and promoting cardiovascular health.

Poached eggs

The poached eggs in this recipe provide a nutritious and protein-rich addition. Eggs are often referred to as a complete protein because they contain all nine essential amino acids that the body needs. They also provide important nutrients such as vitamin B12, vitamin D and choline. Eggs have been linked to various health benefits, including improved eye health, brain development and weight control.

Overall, smoked haddock tarts with poached eggs and chives will not only satisfy your taste buds but also provide a number of health benefits. From protein-rich haddock and eggs to nutrient-dense spinach and chives, this dish is a great choice for anyone looking to enjoy a delicious and nutritious meal.

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