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Traditional Smoked Haddock

A traditional un-dyed slow Smoked Haddock fillet

£9.15/Per 0.5kg
(Per fillet (0.5kg))

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On all orders over £55.00
(UK mainland. Min order: £20.00)

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home / / Smoked Haddock
Traditional un-dyed Smoked Haddock fillet
We only use Haddock fillets of the highest quality which are gently "slow" smoked over Oak without the addition of any artificial dyes or colours. The finished product therefore has a subtle colour and subtle "smooth" smokey taste.

Take time to enjoy.

Traditional British recipe, Smoked Haddock poached in milk.

1. Pre-heat a pan filled with milk and lightly seasoned with black pepper. Don't let the pan boil.
2. Add the fish and simmer for about 10 minutes in the hot (not boiling) milk.
3. Serve with a sprig of fresh Parsley and a chunk of granary bread and butter in a shallow bowl along with some of the milk. Alternatively use the milk to make a lightly smokey white sauce and add a good handful of freshly chopped parsley to serve with new potatoes and fresh veg.

Oven bake

1. Wrap the fish in tin foil with a knob of butter, twist of black papper and a sprig of dill (if available).
2. Bake in a medium oven (180C) for about 20 minutes.

Pan Fry

1. Gently cover the fish in Olive oil, a twist of black pepper and sprinkling of herbs and rest for 5 minutes.
2. In the mean time add a glug of olive oil and heat, When the Olive oil is hot put the fish in the pan skin side down and fry for 4-5 minutes. Turn the fish and fry for another 2-3 minutes.
3. Remove any excess oil and serve with a chunk of lemon. Makes a great accompaniment to a crispy salad dish.
Keep refrigerated (store below 5 degrees C). Generally will keep for 7 days from delivery date (Important: Always refer to use by date on the packet).

Suitable for home freezing (must be frozen before use by date). Consume within 3 months of freezing. Thoroughly defrost before use.