Smoked haddock is synonymous with a great many comfort food dishes, with its smoky sweetness pairing well with rich, creamy flavours. Smoked haddock often comes dyed a vivid yellow - allegedly a historical device used to disguise reduced smoking time - although undyed haddock, with its own natural orange tinge, is increasingly more popular.
When haddock has been smoked its sweet, distinctive flavour is beautifully intensified, holding its own in Nathan Outlaw’s Fish pie recipe and Dominic Chapman’s golden Fish cakes. Nathan Outlaw also uses smoked haddock to great effect in the classic Anglo-Indian dish Kedgeree, while the fish forms a vital part of Adam Stokes’ Cullen skink recipe, a traditional Scottish soup made with potatoes, haddock and cream.
In addition to cheese and cream smoked haddock pairs very well with eggs. Alyn Williams’ Mini omelette wraps is a great smoked haddock recipe children will love, while Dominic Chapman’s Omelette Arnold Bennett is a wonderfully decadent brunch treat.