Ham and haddie

Ham and haddie


Be the first to make this!

About this recipe: A classic Scottish breakfast dish of smoked haddock (haddie), traditionally Finnan haddock, and bacon (ham). This recipe is lighter than the original, cooked with only a little butter and some half-fat crème fraîche.

Chrissie Lloyd

Serves: 2 

  • 250g (9oz) smoked haddock fillet, skinned and halved
  • 100ml (3½ fl oz) semi-skimmed milk
  • 15g (½ oz) butter
  • 2 slices of dry-cure bacon
  • 2 tablespoons half-fat crème fraîche
  • Salt and black pepper

Prep:5min  ›  Cook:10min  ›  Ready in:15min 

  1. Put the haddock in a saucepan and add the milk and half the butter. Bring slowly to the boil, then cover and simmer gently for about 3 minutes or until just cooked. Carefully remove the fish to two warmed serving plates, reserving the poaching liquid in a bowl.
  2. Meanwhile, dry-fry or grill the bacon until crispy.
  3. Melt the remaining butter in a clean pan, add 2 tablespoons of the reserved poaching liquid and the crème fraîche and let it bubble for 1-2 minutes to thicken. Add salt and pepper to taste.
  4. To serve, pour half the sauce over each piece of haddock and top with a slice of crisp bacon. For an even more substantial dish, serve with a poached egg.

Nutrients per serving

Vitamins niacin, B6, B12

Recently viewed

Reviews (0)

Write a review

Click on stars to rate