Smoked Haddock with Welsh Rarebit

This has become almost my signature dish, and I must say it has remained one of my favourites. It’s very British in concept, using wonderful smoked haddock – choose a natural fish, not one that has been dyed bright yellow – and a Welsh rarebit topping. Just to crown the flavours and textures, I serve it all on a good tomato salad, giving us those hot and cold tastes together. It’s lovely as a starter, supper or light meal.