Ian McAndrew

Smoked Haddock Marinated in Cider

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

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.

Ingredients

  • 4 X 115 g/4 oz fillets of smoked haddock
  • 25 g/1

Method

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 liberal