Jody says: “The flavours of the smoked haddock, lemon zest and capers work well together”
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
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.
Mix all other ingredients together in a bowl and season with a little salt and pepper.
Gently flake the fish and fold through the crème fraiche mix. Serve with savoury crackers.
Recipe by Jody Spencer
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