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Smoked Haddock Rabbit
- Serves
4
- Difficulty
Easy
By Mark Hix
Published 2010
This fishy variation on a classic Welsh rabbit makes an excellent brunch dish or teatime snack. You can use either Arbroath smokies or natural smoked haddock.
Ingredients
150-200 g - about
160 ml 5
Method
Poach the smoked haddock in gently simmering milk to cover for 3-4 minutes, then drain. Leave to cool a little, then remove the skin and any bones and flake the haddock flesh.
In a small heavy-based pan, simmer the stout until it has reduced by half. Add the cream and again reduce this by half until it is really thick. Leave to cool a little, then mix in the grated cheese, followed by t
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