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

You may also be interested in…

Recipe

Moroccan lamb pie with pumpkin & chickpeas

This delicious meal is a great way to make the most of seasonal pumpkin

Read more…

Recipe

Hearty minestrone soup

Colourful and warming, this soup is perfect for those chilly autumn evenings

Read more…

Recipe

Broccoli with smoked anchovy beurre noisette

This simple dish is perfect as a starter or a side

Read more…

Recipe

Pumpkin pie with chestnut cream

A thriller of a sweet treat in time for Hallowe’en

Read more…

Recipe

Blackberry & almond crumble tray bake

A fruity treat for National Baking Week (16-22 October)

Read more…

Recipe

Roasted butternut squash with a Devon blue cheese, pecan and caramelised grape salad

This warming salad is the perfect starter to an autumn supper

Read more…

View the archive