This is a small haddock with the head removed, then split open from the back and smoked; it provides an excellent dish for breakfast.
If served grilled accompany it with melted butter; if to be served poached place it in a small amount of lightly salted boiling water or milk, cover, reboil, then bring to the side of the stove and allow to poach. A haddock of
Serve on a dish with a little of the cooking liquor and serve fresh or melted butter separately according to the guests’s requirement.
When smoked haddock is served for lunch it is usual to accompany it with a sauceboat of Egg Sauce and a dish of freshly cooked plain boiled potatoes.