Brandade of Smoked Haddock

Step by step

Method

1. 1

   Place the smoked haddock in a pan with the milk, thyme, bay leaf and peppercorns

2. 2

   Bring to the boil, then remove from the heat and allow to cool in the liquid

3. 3

   Next, simmer potatoes for about 20 minutes until completely tender then strain and mash well. Keep warm

4. 4

   Strain the milk from the haddock and reserve.

5. 5

   Break up the haddock into flakes and put in a food processor

6. 6

   Heat the oil in a saucepan, add the garlic and cook for a minute, but don't let the garlic brown

7. 7

   Turn on the processor and slowly add the oil in a steady stream until all used up

8. 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. 9

   Season well

10. 10

    Pile into a dish and drizzle with extra oil before serving with a pile of crusty bread or Melba toast