Scon's Smoked Haddock & leek smokies

Great dinner party starter. Sure to generate "Mmmm's" and other yummy noises! A variation on a recipe I had at Eden restaurant in Dublin. Easy to make 'wow' starter

1. 1

   1. Poach the smoked haddock in milk (simmer it in a pan of milk for about 5 minutes only. You will know it's cooked when the flesh turns from being raw looking to /opaque white)
   
   2. While the haddock is poaching, heat a wok (med - high temp) with a teaspoon sized amount of olive oil
   
   3. Add the finely chopped spring onions & leeks (I like to finely chop into little mini circles!). Next add the cherry tomatoes halved
   
   4. Add the creme fraiche (I use low fat to make it healthy) and some pepper to taste. Turn heat down to medium and simmer for a couple of minutes
   
   5. Flake the poached (smoked) haddock into the mixture in the wok and stir
   
   6. Add pepper to taste. You won't need salt due to the natural salt in the smoked haddock
   
   7. Transfer mixture to ramekin dishes and top with the grated gruyere cheese
   
   8. Place in oven at 180 degres centigrade for 15 mins before serving
   
   Note: If I am having a dinner party, I often make these in advance and put them in the fridge then just pop them in the oven 15 mins before serving.