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Serves 4 or 8 as a starterPreparation time: 25 minutesCooking time: 27-30 minutesTools: balloon whisk / food processing attachment
280g (10oz) smoked haddock fillet300ml (½ pint) milk25g (1oz) butter25g (1oz) plain flour4 eggs, separatedsalt and freshly ground black pepper
For the filling:75g (3oz) watercress15ml (1 tbsp) crème fraîche75g (3oz) garlic and herb full fat soft cheesewatercress or dill sprigs, to garnish
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