Smoked Haddock and Mash 

A nice filling meal, where the smokiness of the haddock goes really well with the creamy mash. The dish is dairy and gluten free.

Preparation time - 15 minutes
Cooking time - 25 minutes

Ingredients (serves 2)

700g potatoes

2 leeks

1 garlic clove

400g smoked haddock fillets

2 small gherkins

1 tsp lemon juice

salt

pepper

pinch of dried dill

100g peas

100g soya cream

2 tbsp vegetable oil

1 tbsp olive oil

30g dairy free butter

To cook

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

 

2. Slice the leeks and garlic.

3. Fry the leeks and garlic in the vegetable oil.

4. Oil a baking tray. Add the haddock and drizzle with olive oil. Add the gherkins, lemon juice. Sprinkle with dill, salt and pepper. Place in 180c oven for 15 minutes. Warm the peas in a pan.

5. Drain the potatoes. Add the butter and cream. Season with salt to taste. Lightly mash the potatoes, leaving some texture.

6. Serve with the fish, leeks and peas.