Smoked haddock? Why did I buy it and what can I do with it?

[nkf]

It must have been on special offer because there it is and I don't have a clue what to do with it. Fishcakes?

Poach it gently in some milk, serve with a poached egg and hollandaise sauce, and a pile of fresh bread and butter, fab Sunday brunch.

Poach haddock with cream, grainy mustard and parsley. Remove haddock and flake but retain cream sauce. Scoop out potato from earlier baked potatoes, mash with cream and mustard sauce. Stir in haddock and return to potato skins and bake/grill until ready. Serve with stringently dressed salad... (Nigel slater recipe)

Oh, some lovely ideas here!

A staple in our house is to cook it in the oven in a shallow dish/bowl, covered in cream, and with the dish covered too (so it doesn't dry up). It's cooked when it smells cooked.

I tend to take the skin off first, but you can take it off after it's cooked and then put it back in the cream, mash it all up, and eat it on toast.

Obviously, this is best if you have a fillet, otherwise you have the pain of bones to deal with.

Dd loves this but, sadly, it is very fattening and I love it too and have v. little will-power. Consequently, we don't have it as often as she'd like.

I am loving the idea of the haddock on a bed of spinach with an egg and also the risotto.

nfk, welcome to the wonderful world of smoked haddock.

smoked haddock and beet root gratin?

I had no idea there was so much you could do with it. I think it was a 2 for offer with some other kind of fish and I just lobbed it in and stuck it in the freezer. It seemed a bit wartime. Like kippers.

I get the impression that cream/milk/creme fraiche/cheese and some kind of oniony taste is the way to go. And I adore spinach.

I second Cullen Skink. Delicious, esp served with sour cream blobbed in middle, and walnut bread.

I make a basic Cullen Skink, then towards the end of cooking add sweet corn and spinach, (frozen will do). This makes a good chowder type soup, serve with garlic bread for a filling warming winter lunch.

I cook it with rice and orange juice.

Use 50/50 water and OJ, put it in a pan with the rice and just simmer. Add some spices if you like.

Also a vote for kedgeree.

My mum would bake it in milk and serve with bread to dip in the liquor.

I like kedgeree myself, but my DDs like it this way: poach fish for 5 mins in water and when ready flake it (remove skin and any bones). Make a cheese sauce. Skin and chop some tomatoes. Cook some pasta shells. When everything is ready, combine, make sure it is hot enough (the raw tomatoes can cool it down a bit, sometimes I heat them through). Serve with some broccoli.

Mmmm this thread has got my mouth watering! I love it in a pasta bake - make cheese sauce, add diced smoked haddock, tin of sweet corn, mix with cooked pasta, put in dish, top with cheese and slices of tomato and bake. That's my variation of a Good Food recipe. Yum...

Also, just poaching in milk and having with a poached egg on top. Bliss for breakfast!

we had kedgeree tonight. based loosely on jamie olivers recipe.
also love it in macaroni cheese
or just poached in milk.
yum.

Smoked haddock gratin. Steam a big bag of spinach and put in baking dish with fish on top and a handful of cherry tomatoes. Mix up some chopped spring onions and creme fraiche with handful grated cheddar, lots of black pepper and squeeze of lemon juice. Blob this all over the fish and top with some more grated cheddar and a slice of bread reduced to breadcrumbs. 20 mins in oven, delicious.

I also love it baked in foil with butter, salt and pepper. Bag of steamed cabbage greens on plate, pour juice from cooked fish from foil onto greens, top with fish then softly poached egg and preferably hollandaise as others have said.

Omelette Arnold Bennett. Delicious.

I made the Delia one with creme fraiche and chives. Very nice. The children weren't enthusiastic but it got eaten. Thank s everyone.

We had it for tea last night - just poached with a bit pile of roasted root veg

DH & DD were quite happy