SMOKED FISH SOUFFLE PUDDING

Preparation Method :

• Preheat the oven to 180°C/350°F/ Gas 4. Drain the smoked haddock or cod, place in a large pan, cover in cold water and bring to simmering point.
• Poach the fish for 10 minutes until it flakes easily. Cool slightly, then drain well and remove the skin and bones.
• Mash the potatoes thoroughly with the butter, chives, egg yolks and seasoning. Stir in the flaked fish and lemon juice.
• Whisk the egg whites until stiff and fold in. Spoon into a buttered, deep ovenproof dish and bake for 35 minutes or until well risen and golden on top.