Ingredients

• 200g natural smoked Haddock and yellow smoked Haddock
• 4 oatcakes
• 1 small leek finely sliced
• Butter
• 50g cream cheese
• 1 tsp crème fraiche
• Whole grain mustard – appox 1 tbsp or more to taste
• 1 beaten egg
• Grated cheese -optional

Method/Instructions

1. Place the smoked haddock in a microwaveable dish, cover and cook for approx 3 minutes on high until the fish is lightly cooked (alternatively poach the fish in water or milk until cooked).
2. Drain off any liquid and flake the fish, removing any skin and bones.
3. Cook leek in the microwave in a little butter until soft (3-4 minutes). Alternativley soften the leek in butter on the hob.
   
4. Add the cream cheese, crème fraiche and mustard then fold through the flaked fish
5. Brush the edges of the oatcakes with beaten egg and share the filling between the 4 oatcakes.
6. Fold over each oatcake and seal to form a pasty shape.
7. Place on a greased baking tray (sprinkle over the grated cheese if using).
8. Bake at 200°C/ Gas Mark 6 for 10 minutes until heated through