Fish on Friday: Smoked Haddock Spread with Sourdough Toast and Mesclun Leaves

Fish on Friday: Smoked Haddock Spread with Sourdough Toast and Mesclun Leaves

Fish on Friday:

Smoked Haddock Spread with Sourdough Toast and Mesclun Leaves

Day fourteen on the Advent Calendar: 

14th December

Christmas Robin

It’s Friday, which can only mean one thing, my regular Fish on Friday post, and today I am featuring some fabulous smoked haddock; caught by Budding Rose and Lapwing, two weeks ago; the fish was then bought, prepared and smoked by John of Delish Fish. It freezes beautifully and defrosts in a warm room in about 3 to 4 hours, or in the fridge overnight. I adore smoked haddock, it is a real treat in our household, plus, I love the way John smokes his; it’s subtle and not too smoky, as well as being that delicate pale straw colour, that all non-dyed smoked fish is.

Budding Rose

My husband, who is pretty picky about good food, declares it the “best smoked haddock” he has ever tasted, and that is high praise indeed. My delicious smoked haddock was caught in the North East Atlantic and then landed at Peterhead in NE Scotland. The fish, and especially haddock, that is caught during the winter months is just superb and for me, a piece of fresh fish caught in this fishing area,  is just as good as a fine Aberdeen Angus steak.

Lapwing PD.972

I have been adding images of the vessels that caught the fish I have prepared and eaten in recent posts, to show you where our fish ACTUALLY comes from…….and as you can see from the photos above, it’s no desk job! As I suspect is the case with most of my readers, time is at a premium lately; there is so much to be made and done in time for Christmas, which is just ten days away now. So, when I defrosted my lovely piece of smoked haddock today, I had plans to make a soufflé, I make some killer smoked haddock soufflés, but, time ran away with me so I made this easy and VERY tasty smoked haddock spread instead. This spread will be absolutely wonderful for the festive buffet table; some may call it a pate or even rillettes, but, it’s just a simple spread that’s perfect for sourdough toast, as we ate it today for lunch, or when served with  small canapé Melba toasts.

Smoked Haddock Spread with Sourdough Toast and Mesclun Leaves

I have not copied this recipe idea to a printable recipe card, as it is really easy to make and doesn’t take many  ingredients; however, I will copy the method below, such as it is. We thoroughly enjoyed it today with hot buttered sourdough bread and fresh Mesclun leaves, perfect for a quick but tasty lunch on a busy day. Make  a few pots of this spread up before a party, and then pop them on a big wooden board with bread, toast or oatcakes, with a few green leaves, perfect for the buffet table as well as a homely, family supper or snack.

Smoked Haddock Spread with Sourdough Toast and Mesclun Leaves

These wee pots of smoked haddock spread would also make a nice gift to give to a foodie friend or member of the family. You could top  the spread off with some clarified butter to keep it longer; this way, the spread should last for up to five days in the fridge. Add a pretty label and maybe a loaf of home-made bread for a thoughtful and unusual gift. The recipe method is shared below, and smoked mackerel or salmon would also be lovely in place of smoked haddock too. That’s all for today, I have to shoot off to do a million more things………but, I will see you later more tasty recipes, a new giveaway and the latest news! Have a fabulous weekend, Karen.

Smoked Haddock Spread with Sourdough Toast and Mesclun Leaves

Recipe:  Smoked Haddock Spread with Sourdough Toast and Mesclun Leaves

(Serves 2 people for lunch or 4 people for a starter)

INGREDIENTS:

1 large smoked haddock fillet (about 200g)

A little milk

1 bay leaf

Half a pot of Boursin cream cheese

1 teaspoon creamed horseradish sauce

Black pepper

Cayenne pepper, to sprinkle

Sourdough bread

Salad leaves

METHOD:

Poach the smoked haddock in a little milk to cover with the bay leaf for about 8 to 10 minutes over a low heat.

Allow to cool in the milk and then flake the fish into small pieces. (Save the milk for fish stews, pies or soufflés)

Mix the cooled flaked of fish with the cream cheese and horseradish, adding more cream cheese if it is too stiff.

Season to taste with black pepper and then spoon into small ramekins or pots, sprinkle with Cayenne pepper and serve with toasted sourdough bread and green salad leaves such as Mesclun leaves.

Smoked Haddock Spread with Sourdough Toast and Mesclun Leaves

Smoked Haddock Spread with Sourdough Toast and Mesclun Leaves

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Click in the link below and ADD your recipe!

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