Add the diced potato and smoked haddock to the pot and top up with 300ml ... Serve at room temperature or warm, but never cold. The brandade will keep for three days in the refrigerator.

For the Cullen skink I used some of Sally’s cold smoked hake ... to avoiding a cloudy and bitter tasting stock. If your smoked haddock has the skin on, remove the skin using a very sharp ...

Haddock is also one of the most popular smoked fish: it’s sold dyed and un-dyed as Finnan haddie (cold-smoked fish on the bone), and is turned into Arbroath smokies (a hot-smoked artisanal ...

Flakes of firm, gently smoked haddock make a wonderful risotto ... 18g fat (of which 7g saturates), 2g fibre and 1.2g salt. Put the cold stock and haddock in a pan, and bring to a simmer.

You can use smoked haddock, as I’ve done here ... In a bowl slowly whisk about 250ml cold water into 250g gluten-free self-raising flour to make a thick batter; you may not need all of the ...

Stir in the flaked haddock, tomatoes, mustard, parsley, chives, and salt and pepper to taste. In a clean, dry mixing bowl, whisk the 4 eggwhites until stiff enough to hold soft peaks. Fold one–quarter ...

Add the potatoes, then pour in the stock. 2. Simmer, covered, for 15 minutes, or until tender. 3. Rinse the haddock and place on top of the potatoes. Cover and cook for 5 minutes, then allow to cool.

Cooking the haddock in the same pan means all the lovely smokey flavours of the fish infuse the soup. Yields: 4 servings ...

Gently poach the haddock in the milk and cream at a gentle simmer over a low-medium heat for about 10 minutes. Remove the fish from the pan, cool slightly and flake, removing any skin and bones.

Another smoked fish with East-coast roots, Finnan haddie, is whole haddock, like the smokie. But it is split and opened up, dry salted overnight, then cold smoked over peat for 8 to 9 hours.