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Brandade of Smoked Haddock

Brandade of Smoked Haddock

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Serves 6 - 8 generously

The French make this dish with salt cod, but it works very well with smoked haddock. It is best served warm with hot toast or with a tomato salad.

Ingredients

  • 450g piece smoked haddock with skin
  • 450ml milk
  • Sprig of fresh thyme
  • 1 bay leaf
  • 8 peppercorns
  • 450g floury potatoes, peeled and diced
  • 150ml cold-pressed rapeseed or mild olive oil
  • 3 garlic cloves
  • 2 tablespoons chopped capers
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons chopped fresh chives
  • extra oil, for drizzling
  • freshly ground black pepper
  • crusty bread or melba toast, to serve

Method

  1. Place the smoked haddock in a pan with the milk, thyme, bay leaf and peppercorns
  2. Bring to the boil, then remove from the heat and allow to cool in the liquid
  3. Next, simmer potatoes for about 20 minuites until completely tender then strain and mash well. Keep warm
  4. Strain the milk from the haddock and reserve.
  5. Break up the haddock into flakes and put in a food processor
  6. Heat the oil in a saucepan, add the garlic and cook for a minute, but don't let the garlic brown
  7. Turn on the processor and slowly add the oil in a steady stream until all used up
  8. Scrape into a bowl and beat in the capers, chives and parsley, then the potato and enough of the reserved milk to give a soft creamy consistency
  9. Seasonal well
  10. Pile into a dish and drizzle with extra oil before serving with a pile of crusty bread or Melba toast

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