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
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.
Alternatively use smoked cod or for a more colourful dish use dyed smoked fish. Ideal to make with left over mashed potato.