Smoked haddock with tomatoes & chive dressing

Often seen as wintery comfort food, smoked haddock also works well when given a lighter treatment and paired with summer ingredients

  • Prep:20 mins
    Cook:5 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 401
  • fat 19g
  • saturates 3g
  • carbs 23g
  • sugars 6g
  • fibre 3g
  • protein 36g
  • salt 3.86g


  • 2 tbsp white wine vinegar
  • 1 bay leaf
  • 1 fillet undyed smoked haddock, trimmed into two neat portions
  • 200g cooked plain new potatoes, sliced
  • 3 ripe tomatoes, sliced
  • 1 shallot, finely chopped
  • 3 tbsp olive oil
  • 2 tsp Dijon mustard
  • small bunch chives, finely chopped


  1. Whisk all the dressing ingredients together in a small bowl with 1 tsp water, then set aside. bring a shallow pan of water to the boil with the vinegar and bay leaf, then turn down the heat, slip in the fish and poach for 5 mins until cooked. remove with a fish slice and set aside.

  2. Pile the potatoes into the centre of 2 plates and lay the tomato slices around them. drizzle the vegetables with a little dressing, then peel the skin off the haddock and sit it on top of the potatoes. Spoon over the rest of the dressing and serve.

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