Ingredients

  • 400g smoked haddock
  • 100g crème fraiche
  • 50g thick Greek yoghurt 
  • 1 tsp horseradish sauce
  • 1 tbsp capers in brine, drained
  • Finely grated zest of ½ lemon
  • 1 tbsp dill roughly chopped
  • 1 bay leaf
  • 6 peppercorns
  • Milk

Method

  1. Place the haddock in a saucepan with the bay leaf and peppercorns. Add enough milk to cover the fish and gently simmer to poach it for 8-10 minutes or until cooked. Drain and set aside.
  2. Mix all other ingredients together in a bowl and season with a little salt and pepper.
  3. Gently flake the fish and fold through the crème fraiche mix. Serve with savoury crackers.
Jody Spencer
Originally from New Zealand, Taste Buds’ chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 25 August 2014

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