Smoked Haddock with Potato – Recipe

smoked haddock and potato recipe yorkshire

Serves 6 – fish course size:

1 Fillet of Atkinson’s Natural Smoked Haddock
2 Lemons
150 ml Extra Virgin Olive Oil
4 Leeks
300g New Potatoes (cooked)
1 Bunch of Dill
3 Tablespoons of Wasabi
300ml Fish Stock
100ml Crème Fresh
Trout Caviar to garnish

smoked haddock and potato with caviar smoked fishDay Before:

  1. Cut haddock into 150g pieces, remove the belly piece but save for stock.
  2. Finely grate lemon on a micro plane and mix with olive oil.
  3. Marinade haddock fillets in this for 4 hours in the fridge.
  4. Now vacuum pack haddock in individual bags to chill.
  5. Slice leeks in half and wash carefully, then chop in fine half moons (save trim).
  6. Cook in a generous amount of olive oil until soft (around 15 -20 minutes).
  7. Season well and chill.


On the Day:

  1. Cut new potatoes into small diced squares.
  2. Chop dill.
  3. Reduce fish stock with haddock trimmings and some leek trim.
  4. Reduce by half to serve.
  5. Warm spoonfuls of leek mixture, adding splash of stock and the diced potatoes.
  6. Season and add a pinch of dill.
  7. Poach fish in a water bath at 55 degrees for 8 minutes.
  8. Warm stock, add wasabi and crème fresh, then hand blend until thick and smooth.
  9. Spoon leek mixture onto bowl, place haddock on top, pouring liquid from bag into sauce.
  10. Add more dill to leek mix and spoon a little sauce over the fish.
  11. Add caviar to top of dish.


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