Smoked Haddock & Cream Pots

Prep: 10 mins - Cooking: 20 mins

Serves: 4



Salt & pepper to season ½ lemon


My must have smoked haddock dish is a real treat and very simple. All you need is some of our beautiful award winning truly traditional smoked haddock, some spinach, double cream and Colemans English mustard.

I didn’t have any spinach so a sliced and grated some courgette. You could use frozen peas, or anything which takes little cooking.

I use small ramakins, but you can use a baking dish for a family size meal. Place the grated courgette on the bottom, cut the smoked haddock into small chunks and place on top of the courgette. Mix a good spoonful of mustard into the double cream and pour over the haddock until covered.

Bake at 180 for 20 minutes or so, until blisters appear on the surface. Or use your air fryer, much quicker. If you don’t like double cream.. bad luck, you’ll miss a treat!! But you can however use creme fraiche, which works very well.
I’ve had mine with sourdough bread, and lashings of English butter but works well with rice or mash or chips to dunk.


Shop Alfred Enderby Smoked Haddock

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