Smoked Haddock Recipe with Creamy Leeks and Mashed Potatoes
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.
Fact:
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.
Serving Suggestions:
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.
Storing Instructions:
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.
Reheating Instructions:
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.
Conclusion:
We hope you enjoy making and tasting this wonderful smoked haddock recipe. We'd love to hear your thoughts and see how your dish turned out. Share your experience in the comments below, and don't forget to subscribe to our newsletter for more delicious recipes and cooking tips!
How to Make Smoked Haddock Recipe
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.
- 4 smoked haddock fillets (150 g each)
- 500 ml milk
- 1 bay leaf
- 6 black peppercorns
- 1 small onion (sliced)
- 2 large leeks (trimmed and sliced)
- 2 tbsp butter
- 200 ml double cream
- Salt and freshly ground black pepper (to taste)
- 1 kg potatoes (peeled and chopped)
- 100 ml milk
- 50 g butter
- Salt and freshly ground black pepper (to taste)
- Poach the Haddock
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.
- Cook the Leek
In a large frying pan, melt the butter over medium heat. Add the sliced leeks and cook gently for about 10 minutes until soft.
- Add Cream
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.
- Boil Potatoes
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.
- Mash Potatoes
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.
- Plate the Dish
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.
- Amount Per Serving
- Calories 550kcal
- Calories from Fat 270kcal
- % Daily Value *
- Total Fat 30g47%
- Saturated Fat 18g90%
- Cholesterol 140mg47%
- Sodium 800mg34%
- Potassium 1000mg29%
- Total Carbohydrate 40g14%
- Dietary Fiber 5g20%
- Sugars 5g
- Protein 30g60%
- Vitamin A 900 IU
- Vitamin C 20 mg
- Calcium 250 mg
- Iron 3 mg
- Vitamin D 10 IU
- Vitamin E 2 IU
- Vitamin K 30 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- For the best flavour, use fresh smoked haddock from a reputable fishmonger.
- If you prefer a thicker sauce for the leeks, let the cream simmer a bit longer to reduce further.
- Maris Piper potatoes are ideal for mashing due to their fluffy texture, but you can use other starchy potato varieties if needed.
- Garnishing with freshly chopped parsley or dill not only adds a pop of colour but also enhances the overall flavour of the dish.
- For a slightly different twist, you can add a splash of white wine to the creamy leeks while cooking.
- If you have leftover poaching liquid, you can use it as a base for a creamy fish soup or chowder.
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.
