Smoked Haddock & Colcannon
This comforting and satisfying dish combines flaky smoked haddock with creamy colcannon and perfectly poached eggs. The delicate flavors of the haddock are complemented by the creamy mashed potatoes, creating a harmonious blend of textures and tastes. With a sprinkle of fresh chives to top it off, this meal is as visually appealing as it is delicious. A wholesome and easy-to-make recipe that is sure to become a favorite at your dinner table.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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.
Yield
Serves 2
Nutrition
- Calories: 422 calories
- Fat Content: 18 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 27 grams carbohydrates
- Fiber Content: 4 grams fiber
- Protein Content: 40 grams protein
- Sodium Content: 4.08 milligram of sodium
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