Smoked Haddock and Mash

A beautiful, filling meal where the distinct, natural smokiness of the haddock balances perfectly against a rich, creamy leek mash base.

Gluten-Free Dairy-Free

Prep Time

15 mins

Cook Time

25 mins

Servings

2 people

Ingredients

• 700g potatoes
• 2 leeks
• 1 garlic clove
• 400g smoked haddock fillets
• 2 small gherkins
• 1 tsp lemon juice
• Salt & pepper
• A pinch of dried dill
• 100g peas
• 100g soya cream
• 2 tbsp vegetable oil
• 1 tbsp olive oil
• 30g dairy-free butter

Method

Step 1: Prep and Boil the Potatoes

Slice the potatoes, leaving the skin on. Place in a pan to boil for 20 minutes.

Step 2: Slice the Aromatics

Thinly slice the fresh leeks and your garlic clove along a clean block board surface.

Step 3: Sauté the Leek Foundation

Pour your vegetable oil into a skillet pan. Add the chopped leeks and garlic, sweating them down completely over a medium heat setting.

Step 4: Season and Roast the Fish

Lightly oil a baking tray. Arrange the smoked haddock fillets across it, and drizzle over with olive oil. Scatter your chopped gherkins across the top, add the lemon juice, and dust with dill, salt, and black pepper. Bake inside a preheated oven at 180°C for 15 minutes. Concurrently, warm through your frozen peas in a small pan.

Step 5: Process the Mash Top

Drain the hot water from your potatoes. Add the dairy-free butter and soya cream, season with salt to taste, and mash lightly, ensuring some rustic chunks are preserved for texture.

Step 6: Garnish and Serve

Serve out your textured potato mash onto clean plates alongside the hot baked fish, sautéed leeks, and warm garden peas.