Smoked Fish Bake
|Kippers||5 Large, cooked|
|Milk||2 1⁄2 Cup (40 tbs)|
|Cream||2⁄3 Cup (10.67 tbs)|
|Finely chopped ham||1 Cup (16 tbs)|
|Grated cheese||5 Tablespoon|
Skin the fish and remove the large bones.
Mash the fish with a fork.
Peel and boil the potatoes, then mash with the butter, 5 tablespoons milk and the salt.
Hard-cook 3 eggs, shell and chop.
Heat the remaining milk in a saucepan and stir in the mashed fish.
Remove from the heat and stir in the remaining eggs, the cream and ham.
Spread a thick layer of the mashed potato, about 1 inch deep, over the bottom of a greased ovenproof dish.
Cover with half the fish mixture, then some of the chopped egg.
Repeat the layers and finish with a layer of mashed potato.
Slice the tomatoes and arrange in two overlapping rows down the center.
Sprinkle with the grated cheese.
Bake in a moderately hot oven (400° F) for 20-25 minutes.