Recipe(tried): Smoked Haddock Creams

I was experimenting with a similar idea before I found this Delia Smith recipe. Having gone through several mixtures, all of which were reasonably successful, I can vouch for the fact that experimentation is OK, for instance you can fold in beaten egg whites to the mixture before cooking (to give a souffl texture), use other fish such as smoked mackerel, or add a little smoked salmon for a change.

Smoked Haddock Creams

Serves 6
Haddock Creams
8 ounces smoked haddock
5 fluid ounces double (heavy) cream
5 fluid ounces milk
3 egg yolks (size 1 - large)
1 tablespoon chopped chives
a little freshly grated nutmeg
1 bay leaf
freshly milled black pepper

Lemon-Dressing
mixture of salad leaves
1 tablespoon extra virgin olive oil
1 level tablespoon whole grain mustard
1 tablespoon freshly squeezed lemon juice
freshly milled black pepper

Remove the skin from the fish by making a slit bet-ween the skin and the flesh with a sharp knife then simply pulling to strip the skin off. Place fish in a saucepan with the bay leaf and some pepper, pour in the milk, bring it up to a gentle simmer and then poach for 5 minutes with the lid on.
Use a draining spoon to remove the fish, place it on a plate, separate it into smallish flakes and divide equally between 6 well buttered (4 ounces) ramekin dishes.
Measure the cream into a mixing bowl, add the egg yolks, chives and a little freshly grated nutmeg then whisk thoroughly together. Now whisk in the hot milk (after discarding the bay leaf) and pour the mixture into the ramekins. Use a fork to gently lift up the fish pieces so they are not sat right on the bottom. Place the ramekins on a baking sheet on a high shelf in a pre-heated oven and bake at 170 C (325 F) for 15-20 minutes until set in the centre and golden brown on the outside.
To serve, let them sit for 10-15 minutes to become firm, then run the blade of a knife round the edges, tip each one out into the palm of your hand and then turn it the right way up again onto a plate. If you want to make them in advance they will re-heat in 10 minutes at the above temp-erature or you can use your microwave.
To make the dressing, measure all the ingredients into a small screw top jar (or other similar sealable container) and shake to mix well. Just before serving pour enough dressing on the salad to lightly coat the leaves, then arrange them around each haddock cream.