Smoked Haddock Marinated in Cider


Preparation info

  • Difficulty


  • Serves


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About

This is probably the only time that I would suggest using frozen fish instead of fresh, simply because it is virtually impossible to buy fresh smoked haddock these days. Never mind, in this instance frozen is not too bad.


  • 4 X 115 g/4 oz fillets of smoked haddock
  • 25 g/1 oz fresh chives
  • 225 g/8 oz eating apples
  • Freshly ground black pepper
  • 120 ml/4 fl oz olive oil
  • 225 ml/8 fl oz dry cider
  • ¼ head frizzy lettuce


Snip the chives into lengths of about 5 mm/¼ inch and set to one side. Peel, core and quarter the eating apples and cut them into thin slices. Cover the bottom of a shallow tray with the apple, then sprinkle the chives over the top. Thinly slice the haddock as if carving smoked salmon and lay the slices over the apple and chives so that the fish does not overlap. Season liberally with the freshly ground black pepper. Mix together the oil and cider and pour over the fish. Allow to stand for 24 hours.

To Serve

Break up the frizzy lettuce, wash well and dry on a cloth. Scatter the leaves over the plates and carefully arrange the slices of fish and apple attractively through and over the lettuce. Spoon some of the marinade and all of the chives over and serve.