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Smoked haddock smokey
This is comfort food at its best, forever satisfying and easy to prepare ahead.
I like to use undyed smoked haddock as it has a more subtle superior flavour to its brightly coloured cousin. For a more distinctive taste try using kippers. You’ll just need to poach them gently for a couple of minutes before flaking the flesh, discarding any skin and bone.
Ingredients
- serves: 4 - 6
- time: N/A
- oven temp: N/A°C / N/A°F
- 2 plum tomatoes, seeded and diced
- 450 g/1 lb smoked haddock fillet, skinned and cut into cubes (undyed if possible)
- 100 g/4 oz Cheddar, grated
- 300 ml/1/2 pint cream
- freshly ground black pepper
- white bread rolls and sticks with butter, to serve
Smoked haddock smokey
Preheat the oven to 180C/350F/Gas 4. Scatter half the tomatoes among four individual ovenproof dishes. Arrange the smoked haddock on top and sprinkle over half of the cheese. Scatter over the remaining tomatoes, season with pepper and pour over the cream. Arrange on a baking sheet and bake for 15-20 minutes until the smoked haddock is completely tender and the top is bubbling and golden brown.
To Serve
Place the smoked haddock smokey dishes directly on the table. Arrange the bread rolls and sticks in a separate basket and put on the table with a small pot of butter, then allow everyone to help themselves.