Make your next meal unforgettable with this delectable smoked haddock recipe. The combination of tender, smoky haddock fillets, velvety leeks, and perfectly creamy mashed potatoes creates a dish that's both comforting and elegant. Perfect for a family dinner or a special occasion, this recipe is sure to impress everyone at the table.
Smoked haddock is a cherished British delicacy, particularly renowned in Scotland where it's a key ingredient in Cullen skink, a traditional creamy soup. The smoking process not only preserves the fish but also enhances its flavour, making it a favourite in British cuisine for centuries.
This dish is best enjoyed fresh and hot. Serve the smoked haddock fillets atop a bed of creamy leeks, accompanied by a generous portion of mashed potatoes. A sprinkle of freshly chopped parsley or dill adds a lovely touch of colour and freshness. For a complete meal, pair it with a crisp green salad or steamed asparagus on the side.
Store any leftovers in an airtight container in the refrigerator. The smoked haddock and leeks will keep for up to two days, while the mashed potatoes are best consumed within three days. For longer storage, you can freeze the haddock and leeks in a freezer-safe container for up to one month. However, mashed potatoes do not freeze well due to their texture.
To reheat the smoked haddock and creamy leeks, place them in a covered oven-safe dish and warm in a preheated oven at 180°C (350°F) for about 15 minutes or until heated through. For the mashed potatoes, reheat in a saucepan over low heat, stirring occasionally, and add a splash of milk if needed to maintain their creamy consistency.
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Indulge in the classic flavours of smoked haddock paired with creamy leeks and smooth mashed potatoes. This traditional British dish combines tender, smoky haddock fillets with a rich leek sauce and buttery mashed potatoes, creating a comforting and satisfying meal that's perfect for any occasion. Whether you're cooking for a special family dinner or simply want to enjoy a hearty, home-cooked meal, this recipe is sure to please.
Place the haddock fillets in a large pan. Add the milk, bay leaf, peppercorns, and sliced onion. Bring to a gentle simmer and poach for about 10 minutes until the fish is opaque and flakes easily. Remove the fish from the pan and keep warm. Strain and reserve the poaching liquid.
In a large frying pan, melt the butter over medium heat. Add the sliced leeks and cook gently for about 10 minutes until soft.
Pour in the double cream and bring to a simmer. Cook for another 5 minutes until the sauce thickens slightly. Season with salt and freshly ground black pepper to taste.
Place the chopped potatoes in a large pot of salted water. Bring to a boil and cook for about 15-20 minutes until tender. Drain well.
Return the potatoes to the pot. Add the milk and butter, then mash until smooth. Season with salt and freshly ground black pepper to taste.
Serve the smoked haddock fillets on a bed of creamy leeks, accompanied by a generous serving of mashed potatoes. Optionally, garnish with chopped parsley or dill.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Fiona O'Sullivan is the passionate editor of Great Food Ireland, a popular blog dedicated to celebrating traditional Irish cuisine and culinary heritage. With a rich background in food writing and a deep love for Ireland's gastronomic culture, Fiona brings a wealth of knowledge and enthusiasm to her role. She curates authentic recipes, shares culinary stories, and explores the vibrant food scene across Ireland. Fiona's dedication to promoting Irish food traditions has made Great Food Ireland a beloved resource for food enthusiasts around the world.
