Smoked pollack and spinach tart

This was very good, although I think it's not, as the authors claim, the best recipe in the book. But it does have a very good balance of salty smokiness, creaminess, and lightness from the spinach. I make it regularly.

The kind of fish you use should influence the amount of fish you use. I made this with smoked trout, and got a very subtle result, and with smoked sprat, which was very strong-tasting.

Good quality frozen spinach (leaves!) works well here. If you use fresh, do make sure to really squeeze it dry well, else the tart can turn out a bit wet.

I made it without the crust (I'm on a low-carb diet). Instead I baked it in individual ramekins (2 of 11 cm diameter, 2 of 9 cm). This worked well.