Smoked haddock & colcannon

Smoked haddock & colcannon

  • Rating: 4 out of 5.6 ratings
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  • Preparation and cooking time
    • Total time
    • Ready in 10 minutes
  • Easy
  • Serves 2

Colcannon, the traditional Irish potato dish, is a great accompaniment to creamy smoked haddock

Nutrition:
NutrientUnit
kcal422
fat18g
saturates3g
carbs27g
sugars0g
fibre4g
protein40g
salt4.08g
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Ingredients

  • 2 smoked haddock fillets, preferably undyed about 140g/5oz each
  • good splash milk
  • 2 eggs
  • 450g pack ready-made colcannon or other flavoured ready-made mashed potato
  • handful chives , snipped

Method

  • STEP 1

    Lay the haddock fillets in a shallow microwaveable dish and pour the milk over to half cover. Cover with cling film and microwave on High for 4-5 mins until the haddock flesh flakes easily. Meanwhile, get a pan of water on for the eggs.

  • STEP 2

    Crack the eggs into the simmering water and poach for around 1-2 mins until the white is set, but the yolks are still soft. Remove the fish. Heat colcannon in the microwave according to pack instructions.

  • STEP 3

    Mix half the chives into the colcannon, then spoon it between two plates. Top with the haddock and eggs and scatter with the remaining chives.

RECIPE TIPS
GIVE IT A TWIST

Other fish to try in this dish are smoked or unsmoked cod, plaice fillets or salmon. For a more luxurious treat, pour over ready-made fresh Hollandaise sauce.

Goes well with

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    Rating: 4 out of 5.6 ratings
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