Smoked Haddock Baked Potatoes by Mark Hix
Prep: 20 min - Cooking Time: 1h
Serves: 4
Baked potatoes are a bit underrated when it comes to entertaining but the humble baked potato can be completely elevated from the normal dull fillings with interesting ingredients. Patrick Salmon of Alfred Enderby gave me some of his fantastic smoked haddock at the Dartmouth food festival last month and thought that brunch baked potatoes would be a great use of some of the trimmings if I use the centre cuts for another dish another time. I’ve use quite small baking potatoes here so that tou can have them in the middle of the table to share for a brunch or even do some smaller ones for a brunchy drinks party.
Ingredients
- 4 small baking potatoes weighing about 150-180g each
- 200g natural smoked haddock fillet
- 150ml milk
- 2tbs chopped chives
- 80g butter
- 30g fresh white breadcrumbs
- A tablespoon of rapeseed or olive oil
Salt and freshly ground pepper to season
Method
Preheat the oven to 200C/185C fan/gas mark 6. Bake the potatoes for about 45 minutes until soft and remove from the oven to cool. Meanwhile put the smoked haddock in a pan with the milk and enough water to cover. Bring to the boil and simmer for a couple minutes and remove from the heat. Drain off the liquid and once cool enough to handle remove the skin and ant bones and break into small pieces. Half the potatoes and carefully scoop out the potato into a bowl leaving the skins in tact. Mash the flesh with the butter and chives and season to taste and mix in the smoked haddock. Spoon the filling back into the skins using everything up and mounding it up on top. Scatter over the breadcrumbs and bake for 15-20 minutes to reheat. You can turn the grill on to finally brown the crumbs if necessary.
