This dish has been traditionally served on Christmas Eve either as a tart
Or made with a white sauce and topped with mashed potatoes or a crumble topping for convenience.
To make the crumble
- cut & rub the butter into the flour until crumbly, add the herbs & cheese.
To make the dish
- Place the salmon, prawns, smoked & white fish cut into chunks in a fry pan with the melted butter cook lightly but do allow to break up.
- Add spinach, lemon, leeks and cook for 2–3 minutes. Sprinkle with the peppercorns and herbs.
- Blend the milk and flour together, the add to the pan and bring slowly to the boil. Simmer for 2–3 minutes cook slightly before topping with the crumble, and bake in the oven until bubbling & golden – Garnish with lemon and serve.