Costs: Cheap as chips
This traditional Scottish recipe is made from smoked haddock, floury potatoes and cream. The perfect starter for a Burns' Night supper
- 450g (1lb) Floury Potatoes, peeled and cut into chunks
- 25g (1oz) Butter
- 1 Onion, finely chopped
- 450g (1lb) Undyed smoked haddock, skinned
- 300ml ( ½ pt) Boiling water
- 425ml ( ¾ pt) Milk
- 3 x 15ml spn (3 tblspn) Double cream
- Salt and freshly ground pepper
- Fresh chives to serve
Alternatively use smoked cod or for a more colourful dish use dyed smoked fish. Ideal to make with left over mashed potato.
- Cook the potatoes in a pan of lightly salted boiling water for 20 minutes or until tender, drain and set aside.
- Meanwhile melt the butter in a large pan and gently fry the onion until soft.
- Add the fish and the water to the pan and simmer gently for 8-10 minutes.
- Using a slotted spoon remove the fish (reserving the cooking liquor), break into large chunks, discarding any bones and keep warm.
- Mash the potatoes then whisk into the reserved cooking liquor and gradually add the milk.
- Return to the boil, reduce the heat and simmer for 3-4 minutes to heat through.
- Stir in the fish and the cream, season to taste and serve immediately, garnished with chives.