Served as snacks. Non-vegetarian dish.

6 ounces Smoked Haddock (175g)

1 cup Milk (237 ml)

1/2 ounce All-purpose Flour (15g or 2 Tablespoons)

1 ounce grated Cheese, strong hard (25g or 1/4 US cup)

1 Egg (separated into white and yolk)

1 pinch Salt

1 pinch Pepper

4 slices of Buttered Wheat Toast

Heat the smoked haddock in quarter pint of the milk in a saucepan. Bring to the boil, reduce the heat, cover and cook for about five minutes or until the fish flakes easily with a fork. Remove the fish with a fish slice and flake. Mix the flour with the rest of the milk and then stir into the milk in the saucepan. Bring to the boil and cook for two minutes, strirring continuously until thick. Stir in the cheese, egg yolk and flaked fish. Season to taste with salt, pepper then heat through. Whisk the egg white until it is stiff and fold in with a metal spoon. Put the toast on a grill (broiler) rack and spoon the fish mixture onto each slice of toast. Place under a hot grill until it is lightly browned. Serve immediately.

Preparation time: 15 minutes

Cooking time: 35 minutes

Serves: 4

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