Smoked Fish Creams

Begin by carefully skinning the haddock (You should have about 225g / 8oz of flesh after this.)

Cut into pieces about 4cm/1½ inches square and place them in a blender or food processor, along with the eggs, a little salt, freshly milled black pepper and a good grating of nutmeg. Blend until the fish has turned to a smooth, even pulp. Transfer the mixture to a bowl, cover and leave in the fridge overnight.

Next day, to prepare ahead, line the base and sides of each ramekin with smoked salmon – don’t worry that you’re doing this in pieces and patches as it won’t show when they’re finally turned out. Then return the fish mixture to the blender or processor together with the cream and blend them thoroughly together. Then divide the fish mixture equally between the ramekins, cover and chill till needed.

When you’re ready to cook pre-heat the oven to 190ºC. 375ºF, gas mark 5 and place the roasting tin filled with about 1 inch / 2.5cm of boiling water on the centre shelf of the oven. Place the ramekins in the roasting tin, then cook for 30 minutes until the tops puff up and become browned..

To serve, have some warmed plates ready then turn out each soufflé, holding the ramekin with a cloth and turning it out quickly upside down on to your hand and just as quickly flip it over on to the plate. Garnish with watercress and pour the hollandaise around each one.