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
- Place the smoked haddock in a pan with the milk, thyme, bay leaf and peppercorns
- Bring to the boil, then remove from the heat and allow to cool in the liquid
- Next, simmer potatoes for about 20 minuites until completely tender then strain and mash well. Keep warm
- Strain the milk from the haddock and reserve.
- Break up the haddock into flakes and put in a food processor
- Heat the oil in a saucepan, add the garlic and cook for a minute, but don't let the garlic brown
- Turn on the processor and slowly add the oil in a steady stream until all used up
- 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
- Seasonal well
- Pile into a dish and drizzle with extra oil before serving with a pile of crusty bread or Melba toast
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