Smoked Haddock
Hay Smoked Potatoes
Ingredients
- armful of hay
- 200g seasalt
- 4 medium baked potatoes
Method
Place the hay in your sink and pour over a kettle of boiling water.
Take half of it and scatter over the bottom of a roasting tray.
Scatter over half the salt and nuzzle the potatoes into the hay.
Top with the remaining hay and salt.
Place a piece of parchment on top and then seal the top with tin foil.
Bake in a 180oc oven for about an hour or until potatoes are fork tender. Remove the tin foil and cook for a further 10 minutes to colour.
Don't do this if you have a gas oven as there's chance the hay might ignite – remove potatoes and place on a clean tray to colour.
Brush with melted butter.
Split open and smear with some of the dulse butter ( the rest can be frozen)
Dulse Butter
Ingredients
- 1 shallot, peeled and finely chopped
- 200ml dry cider or white wine
- 2 tablespoons dulse
- 200g butterhandful chopped parsley
Method
Boil the shallot and cider until none of the liquid remains.
Blend with the dulse, butter and parsley.
Roll into a sausage shape in cling and chill until needed or freeze.
Smoked haddock baked with cheese, crispy bacon and parsley
Ingredients
- 4 x 150g pieces smoked haddock
- 1 small onion, peeled and chopped
- handful parsley
- 4 rashers dry cure streaky bacon
- 75g grated cheese
- 1 teaspoon dijon mustard
Method
Cook the bacon until crisp in a dry frying pan.
Pat dry on kitchen paper and chop roughly.
Blend with the other ingredients to a paste.
Place the haddock on a lightly buttered baking tray.
Spoon and press the mixture onto the haddock.
Bake for 12 minutes in a pre heated 190oc oven.
Serve.
