Smoked haddock fillets are cured with no artificial additives or preservatives, the flavour is fantastic! These fillets are prepared by cutting two fillets from each fish or if cut from a very large fillet into individual portions. They are ready to cook. 

Kedgeree made with smoked haddock is delicious. Alternatively, simply poach the haddock and top with a poached egg.

Creamed Smoked Haddock Serves 4

500g smoked haddock (cut into cubes)

2 tablespoon plain flour

salt and pepper

100g butter

2 lean back bacon rashers (rind removed and chopped)

150g button mushrooms (sliced)

300mls single cream

Parsley (chopped)

Coat the haddock lightly with flour seasoned with salt and pepper. Heat half of the butter and fry the fish gently for 2 mins, turning the fish once. In a second pan heat the rest of the butter and fry the bacon and mushrooms until the mushrooms are just soft and drain. Stir the cream into the fish and cook for 2 mins then add the cooked mushrooms and bacon and adjust seasoning. Spoon onto hot plates, sprinkle with parsley and serve with triangles of toast for a special breakfast.