Smoked Haddock Baked with Potatoes and Cream

Preparation info

    • Difficulty


Appears in

Roast Chicken & Other Stories

By Simon Hopkinson and Lindsey Bareham

Published 1994

  • About

I have adapted this from a dish I cooked several years ago using flakes of salt cod. This is every bit as good and the smoky flavour of the haddock lends a particularly savoury note. This is the sort of dish you want to come home to after having been to see a really good movie.


  • 900 g/2 lb smoked haddock, skinned and all bones removed (use tweezers)
  • 600 ml/


Preheat the oven to 425°F/220°C/Gas Mark 7. Gently poach the smoked haddock in the cream and milk. Do not overcook; undercook if anything. Drain and flake the fish and reserve the liquid. Butter a deep-sided, oval ovenproof dish. Cover the bottom with one layer of sliced potatoes, and