Joe(always good to read)Nation, we are tolerable today.
Actually, today was a nice day, we spent the afternoon (and some shekels) in the city, and finished with a pizza and glass of wine at an Italian we like.
I'm from Boston. I love fish.
My grandmother came from Newfoundland. I love smoked fish.
In custard (sweet or otherwise)? Never tried it.
But I trust your judgement.
George, I'm compelled to offer this simple recipe:
Preheat small oven to 180 or 200 deg C
Wash your smoked fish
cut into large chunks
poach in just enough milk to cover, simmering for 5 minutes
Remove fish pieces from pan, and take the skin off the fish
beat four eggs, pour into your baking dish
Strain the milk used for the fish, mix with the beaten eggs in the baking dish or casserole
add salt and pepper, spoonful of butter
add the pieces of fish
place casserole dish in preheated oven, no lid
done in about 40 minutes or less
(it's done when your "custard" is set)
I didn't get that from a book, I made it up myself, so feel free to add own improvements if desired. With two goodish fillets of fish and four eggs, it'll feed four with veg and potato accompaniments.