Smoked haddock & colcannon

Colcannon, the traditional Irish potato dish, is a great accompaniment to creamy smoked haddock

  • Ready in 10 minutes
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 422
  • fat 18g
  • saturates 3g
  • carbs 27g
  • sugars 0g
  • fibre 4g
  • protein 40g
  • salt 4.08g


  • 2 smoked haddock fillets, preferably undyed about 140g/5oz each
  • good splash milk
  • 2 eggs
  • 450g pack ready-made colcannon or other flavoured ready-made mashed potato
  • handful chives, snipped


Give it a twist
Other fish to try in this dish are smoked or unsmoked cod, plaice fillets or salmon. For a more luxurious treat, pour over ready-made fresh Hollandaise sauce.


  1. Lay the haddock fillets in a shallow microwaveable dish and pour the milk over to half cover. Cover with cling film and microwave on High for 4-5 mins until the haddock flesh flakes easily. Meanwhile, get a pan of water on for the eggs.

  2. Crack the eggs into the simmering water and poach for around 1-2 mins until the white is set, but the yolks are still soft. Remove the fish. Heat colcannon in the microwave according to pack instructions.

  3. Mix half the chives into the colcannon, then spoon it between two plates. Top with the haddock and eggs and scatter with the remaining chives.

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