Smokies in Cream, a rich, easy-to-make dish, makes an excellent meal served with crusty bread and a green salad. Accompany it with a well-chilled Muscadet wine.
1 teaspoon butter
8 fl. oz. double cream
1 ½ teaspoon black pepper
1 teaspoon grated nutmeg
4 small smokies, skinned, boned and flaked
4 tomatoes, blanched, peeled, seeded and coarsely chopped
2 oz. button mushrooms, wiped clean and chopped
2 oz. Parmesan cheese, grated
2 oz. Gruyere cheese, grated
1 teaspoon paprika
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
With the teaspoon of butter, grease a shallow baking dish and set aside.
In a small mixing bowl, mix together the cream, pepper and nutmeg. Pour half the mixture into the prepared dish and arrange the flaked fish on top. Spread the tomatoes and mushrooms over the fish and pour over the remaining cream mixture.
Sprinkle over the grated cheese and place the dish in the oven. Bake for 20 minutes.
Meanwhile, preheat the grill to high. Remove the dish from the oven and place it under the grill . Grill for 3 to 4 minutes or until the top is golden brown.
Remove the dish from the grill and sprinkle over the paprika. Serve immediately.