Sunday 25 February 2018

Smoked Haddock Smokies

Smoked Haddock Smokies
Smoked Haddock Smokies

Kevin Dundon

If possible, use naturally smoked haddock. You can substitute haddock for smoked cod or coley.


1 tbsp olive oil

1lb 2oz/510g naturally smoked haddock, skin removed and diced

1 punnet cherry tomatoes, halved

3 spring onions, sliced

4oz/110g creme fraiche

4fl oz/110ml fresh cream

4oz/110g grated Cheddar



Heat a large frying pan with the oil and fry the haddock pieces for approximately two minutes.

Add the tomatoes, spring onions, creme fraiche and cream and cook for a further four to six minutes. Season lightly.

Remove from the heat and divide the mixture between four ramekins. Sprinkle the top with Cheddar and place under the grill for two to three minutes until the cheese is bubbling and slightly browned.

Serve immediately with some nice crusty bread or salad.

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