Serves 4 as a starter
2 Plum Tomatoes (seeded and diced)
1lb Smoked Boneless Cod Fillet (skinned and cut into cubes)
4oz Wexford Cheese
1 1/3 Cups Double Cream
Crusty Bread Rolls*
1. Preheat the oven to 350°F.
2. Scatter half the tomatoes among 4 individual ovenproof dishes.
3. Arrange the smoked cod on top and sprinkle over half of the cheese.
4. Scatter over the remaining tomatoes, season with pepper and pour the cream on top. Arrange on a baking sheet and bake for 15 to 20 minutes until the smoked cod is completely tender and the top is bubbling and golden brown.
5.To serve, place the cod smokey dishes directly on the table. Arrange the bread rolls in a separate basket and put on the table with a small pot of butter, then allow everyone to help themselves.
*Use the Caramalised Onion Dunbrody bread recipe and shape into 8 – 10 rolls. Arrange on a non-stick baking sheet then brush with beaten egg.
Bake at 425F for 20 minutes.