This is a great dish that can be enjoy all year round, as a main meal or a side salad dish. Now that the weather is changing and we will soon be entering the Autumnal period we often crave more substantial dishes & this is one of those dishes. Healthy, filling and very satisfying.
I grow my own potatoes and beetroot, nothing more enjoyable than harvesting your own vegetables and preparing a delicious meal for you & your family. I live in Scotland (as you know) and of course my smoked haddock is fresh from the north sea, I get a door stop delivery every week from my local fishmonger who always has the best to offer.
Takes about 10 minutes to prepare and only 20 minutes to cook. A good quick meal.
Makes 2 Servings
2 Pieces of Smoked Haddock
2 Medium/Large fresh Beetroot (or you can buy the vacuum packed cooked beetroot in supermarkets)
250g Potatoes (I used charlotte)
1 Tbsp of low fat mayonnaise or natural yoghurt (I’m definitely a mayo person, but yoghurt will work too)
Wash potatoes and place in a pan of water, bring to the boil and simmer for 20 minutes until softened. If using peas add to pan 4-5 minutes before ready.
If you have a steamer, steam cook the haddock for about 6-7 minutes, otherwise poach in a pan of milk, bring milk to a simmer, place fish in skin side down and simmer for 7-8 minutes. Remove with slotted spoon. Once cooked break into bite size pieces.
When potatoes are cooked, cut into bite size pieces and place in a bowl with peas, add in chopped beetroot then add in 1 tbsp mayonnaise with salt & pepper to taste, using a spoon mix together to coat. Mix in the smoked haddock and dill.
I am so lucky, I recently moved home and now live in an area where you can get some of the freshest fish delivered straight to your door! I am an absolutely lover of all things seafood, well, who wouldn’t living in Scotland! We have 12,000km of coastline with cold clear waters, which has a rich range of over 60 different species, landed from Scottish waters. Scotland has a global reputation for the quality and range of its seafood.
I have a local fish van that delivers straight to my door every week, so this week he had some lovely fresh Smoked Haddock which I just had to get. Initially, I bought it to make my favourite Cullen Skink Soup but we then decided we fancied trying something different. So after scanning my cupboards for ideas, this little Indian spiced fishcake was the outcome. Super tasty and a perfect combo with the smoked haddock. The spices enhanced the flavour of the haddock, a blend of cumin, coriander, garam masala and turmeric works wonders on these fishcakes!
Makes 6 Large ones or 10-12 smaller cakes
600g Smoked Haddock
550g Potatoes (I used Highland Baby potatoes from Scotty Brand, but Maris Pipers are good too)
6-7 Spring Onions – chopped
2 Tbsps Butter
1 Tbsp of Curried Spices (made up from 1/2 tsp ground cumin, ground coriander, garam masala, 1/4 tsp Turmeric)
Salt & Pepper to taste
50g Golden Breadcrumbs
50g Scottish Oats – toast the oats (gently toast in a hot pan, few minutes only, allow to cool)
1 Tbsp Oil
2 Tbsp Flour
1 Egg, whisked
Cook the potatoes until soft, so that you can mash. Best to boil them for about 20 minutes on hob or if you have a steam pot, then Steam cook for about 10 minutes. (I kept the skin on as I feel there is more flavour). Once cooked set aside to cool.
Cook the smoked haddock, I steam cooked mine for about 7 minutes, if you don’t have a steamer then place fish in a pan of milk and cook gently covered for about 8 minutes or until fish is cooked through. (remove liquid and set aside to cool)
Put a tbsp of butter into a pan and saute the spring onions until soft, just a few minutes.
Mash up the potatoes and place in a mixing bowl. Using 2 forks, shred up the cooked fish and place into the bowl with the potatoes, add the spring onions, next add in all your spices and season generously. Get in there with your clean hands and mix through until combined.
Shape the cakes into balls and place on a sheet of baking paper on an ovenproof tray and gently flatten into cakes. (I made mine about 1″ thick) Put into the fridge for about 20-30 minutes.
In separate bowls have your flour, egg & oat/breadcrumb mixture ready. Dip the cake into the flour then into the egg then roll in the oat crumb mixture ensuring fully coated.
Heat a little oil in a fry pan and cook the cakes each side for 2 minutes to seal to oat crumb. Place back onto the baking tray.
Preheat your oven to 200 deg and bake for about 20-25 minutes. Serve with some cool mayo or tomato relish.
These can be frozen and kept up to 3 months too, so great for batch cooking.
Cullen Skink is an authentic Scottish Thick Soup from Cullen, North East Scotland. It’s main ingredients are Smoked Haddock, Potatoes and Onion, which makes a lovely home comforting dish that lasts through the years. It’s one of our most popular dishes in my household, especially in the Autumn/Winter Seasons. Traditionally it is served with bread.
Initially, Cullen Skink referred to a type of broth made with the scrapings of beef from the front legs of cattle, hence ‘Skink’ as this means shin. Hard times in the early 1890s left the Northern people unable to buy this product. By this time, Cullen Harbour (completed in 1819) had become the thriving centre of herring fishing and the village also specialised in the production of smoked haddock. With many families in the local villages having a fishing background, they turned to smoked haddock which was in plentiful supply. By using smoked haddock and various other products all put together, a distinctive delicious soup was made.
Makes 2 large bowls
2 Smoked Haddock Fillets
1 White Onion, Diced
1/2 Leek, sliced, white part only
350g White Potatoes, peeled and diced
100ml Single Cream or Creme Friache
1 Bay Leaf
Salt & Pepper to taste
Handful of Chopped Parsley
Melt the butter in a pan and add the onion & leeks, cook for a few minutes then add the potatoes and continue to cook for a few minutes.
Add the milk, bay leaf & season. Bring to the boil then reduce to a simmer. Gently add the haddock to the pot and simmer gently for about 15 minutes.
Using a slotted spoon remove the haddock,from the pan place onto a chopping board and remove the skin, break into chunks, add back to the pan along with the cream and mix through, heat through gently for a few minutes.
Remove the Bay leaf and sprinkle over the parsley then serve into bowls.
Pasta is such a staple food in most households and I think one of the easiest fast foods around. It can be made healthier by using the Wholewheat variety. When eaten in moderation, pasta can be part of a healthy diet. Wholewheat pasta may be a better choice for many, as it is lower in calories and carbs but higher in fiber and nutrients. However, in addition to the type of pasta you pick, what you top it with is just as important.
This dish uses Scottish Smoked Haddock, fresh from my favourite fishmongers in Pittenweem, Ryan Black, they deliver straight from the Shore to your door.
It also uses some of my fresh vegetables from my garden….yum!
I used my Steam pot for my Combi Microwave for this recipe, but if you don’t have Steamer just cook your pasta as per packet instructions. In a pan, bring some water to the boil add your vegetables and simmer for 4 minutes until softened. (you could use frozen vegetables or tinned vegetables for this too). Bring a large pan of water to the boil, bring to a simmer and add in your fish, cook for about 10 minutes.
If you have a Steam pot, add the pasta with 300ml water to the base, then your fish and vegetables onto the grid and cook on Pasta Setting for 7 minutes.
Meanwhile, make your sauce as per above recipe.
Remove fish and place onto a chopping board and remove the skin, break up into bite size pieces.
Drain your pasta and vegetables. Add the vegetables to the pasta then pour over the sauce mixture and mix through, add in the fish, mix and serve.
Always seen this but never tried it, really don;t know why as I love every ingredient that’s involved. This recipe was inspired by J.O., after watching him on TV I decided to give it a go and I have to say it was absolutely delicious. It is normally classed as a breakfast item however we decided to have it for dinner, yummy and so tasty and filling.
Makes enough for 2
2 x Smoked Haddock pieces
2 x eggs
2 x Bay Leaves
2 tsp mustard seeds
2 tsp turmeric
Thumb size ginger – chop small pieces or 1 tsp powdered ginger
1 Red Chilli – chopped
4 Spring onions – chopped
Handful coriander – chopped
150ml natural yoghurt
1 tbsp sweet chilli sauce
1 packet of pre cooked wholemeal rice (used this for quickness)
Handful of peas
Bring large pan of water to boil, place smoked haddock, eggs and bay leaves and simmer for 10 mins.
Heat up a large fry pan to medium heat and add in mustard seeds, turmeric, ginger, chilli, spring onions, coriander and cook for few mins.
Add the precooked rice to fry pan, then add in the peas, squeeze lemon juice in and stir to mix through. Cook for 5 mins.
Remove fish and eggs from pan, remove egg shells and flake fish on a chopping board, the fish should easily come away.
Mix the yoghurt and sweet chilli in a small bowl and put to side.
Put the fish into the fry pan and mix through.
Serve kedgeree onto plates and slice egg in half and place onto of rice to serve. Serve with the yoghurt mix to the side as an option. Yummy!