Method
Heat the smoked haddock in 3/4's of the milk in a saucepan. Bring to the boil then reduce the heat. Cover and cook for about five minutes or until the fish flakes easily with a fork. Take the fish from the saucepan with a fish slice. Carefully flake the fish.
Mix the flour with the rest of the milk. Stir it into the milk in the saucepan. Bring to the boil before cooking for around two minutes. Stir continuously until of a thick texture.
Grate the cheese and seperate the yolk from the egg. Stir in the cheese, egg yolk and flaked fish. Season to taste with salt and black pepper. Heat through.
Now whisk the egg white until it is stiff. Fold into the saucepan mix with a metal spoon. Place the toast on a grill rack. Gently spoon the fish mixture onto the slices of toast. Place under a hot grill until it browns lightly. Serve immediately.
