Smoked Haddock Tartare

Preparation info

  • Serves

    six to eight

    • Difficulty


Appears in

A Long and Messy Business

A Long and Messy Business

By Rowley Leigh

Published 2018

  • About

Large, pale fillets of natural haddock are best for this recipe. In the 1980s, undyed haddock was a rarity, but it is now commonplace in supermarkets. The herbs are deployed with some abandon: when I specify a bunch, I mean enough to produce a good couple of tablespoons of chopped herb.


  • 3 large undyed smoked haddock fillets, about 600 g (1 lb 5 oz


Remove the skin from the haddock. This is best done with a long, sharp carving knife: lay the fillet down flat on a board with the tail on the left (if you are right-handed) and, holding the knife firmly at a very slight angle against the skin, pull the tail away from the flesh. Pull out the few pin bones with tweezers or pliers, then rinse the fillet briefly in cold water. Now carve the fillet