Mini smoked haddock cheesecakes

Dramatic and delicious.

Ingredients:

255g smoked haddock fillets, fresh or defrosted, sliced
150g broccoli florets
125g oat biscuits
50g butter
2 tbsp vegetable oil
1 carrots, grated
1 small onions, finely chopped
2 tbsp fresh chopped parsley
2 tbsp fresh chopped thyme
2 tbsp flour
1 tbsp lemon juice
45g Parmesan cheese
250g Ricotta cheese
rocket, to garnish

Serves 6

Method:

Preheat the oven to 190°C/375°F, Gas Mark 5

Blanch the broccoli in boiling water for 5 minutes.  Drain and dry.

Place the oat biscuit in a process on and make into crumbs. Melt the butter in a small saucepan and add the crumbs.  Mix until combined.

Place 6 greased 6cm rings onto a baking sheet and use the oat mix to line the bottom of each ring.

Heat the oil in a large pan.  Add the broccoli, carrots, onion, garlic and herbs and cook for 2 minutes.  Add the fish, flour and lemon juice and cook for a further 5 minutes.

Combine the cheeses in a large bowl and add the fish mixture.  Mix together.
Spoon evenly into the rings and bake for 25 - 35 minutes until golden brown and set.  Serve garnished with a handful of rocket.