Dulse and Kipper Tray Bread RecipeOrigin: Britain Period: Modern |
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A tray bread is effectively a pizza-like bale baked in a baking dish with a side so that it forms a container in which a deep quiche-like filling can be baked. Here the traditional tray bread is filled with a mix of kippers and dried dulse in an egg custard enriched with cheese. Ingredients
1 batch tray bread 
Dulse and Kipper Tray Bread Preparation:Method:Prepare the tray bread according to the recipe and use to line a lightly-greased shallow, square, baking tin. In the meantime prepare the filling. Add the fish and milk to a pan, bring to a simmer and cook gently for about 20 minutes, or until tender. Drain the fish then flake, discarding any bones, before transferring to a bowl. Finely-chop the dulse (you can use a blender). Put the dulse pieces in a sieve and sit in a bowl of water for 10 minutes. Pat the dulse dry when done then mix with the fish. Scatter the fish and dulse mix over the base of the tray bread. Beat together the eggs, cheese and milk before seasoning to taste and pouring into the tray bread. Transfer to an oven pre-heated to 190°C and bake for about 30 minutes, or until the dough is nicely golden and the filling is set and beginning to brown. Serve hot, cut into squares. |
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