Smear this smoky haddock rillettes onto sweet brioche to make a formidable starter, lunch or late afternoon snack. Nigel Mendham's recipe is particularly handy for when the weather gets warmer - it makes a sumptuous treat for a picnic or garden party.
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Bring the milk to the boil with the celery, shallot, bay and peppercorns
250ml of milk
2 celery sticks
4 white peppercorns
1 shallot, peeled
1 bay leaf
Place the haddock in a deep tray, pour over the boiled milk and cover with cling film. Set aside until the fish cools to room temperature
2 un-dyed smoked haddock fillets, skinned and de-boned
Lift the haddock out of the milk and place onto kitchen towel for a minute or two to absorb any excess moisture. Gently flake the fish into a large bowl
Mix together the rillettes ingredients in a bowl then gently fold into the flaked haddock. Season with lemon juice and white pepper. Add more mayonnaise if you prefer a more moist rillette, but be wary that it may overpower the other ingredients
2 shallots, finely diced
1 tbsp of mayonnaise
160 handfuls of flat-leaf parsley
25g of baby capers, finely chopped
Preheat the oven to 180°C/gas mark 4
Slice some brioche into small pieces and brush or drizzle with olive oil. Bake in the oven for about 10 minutes until crisp and golden
1 brioche loaf
Remove from the oven and serve alongside the smoked haddock rillettes and a handful of watercress leaves
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