Sue Lawrence

Smoked Haddock Rarebit

Preparation info
  • Serves

    2

    • Difficulty

      Medium

Appears in
A Taste of Scotland’s Islands
A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

  • About

This is a delicious brunch or supper dish. At brunch, serve simply with strong tea or coffee; at supper with a simple green salad and a glass of chilled white. There are many excellent fish-smokers all over the Hebrides and the Northern Isles; just ensure you use undyed.

Ingredients

  • 300 g undyed smoked haddock fillets
  • 250 ml milk
  • 25 g

Method

Place the fish in a saucepan with the milk. Bring slowly to the boil, bubble for 1 minute then remove from the heat and cover. Leave for half an hour or so, then strain through a sieve over a jug. Meh the butter in a saucepan, add the flour, stir for a minute and add the reserved fish liquor. Whisking, cook over a medium-low heat until smooth. Stir in the mustard, fish, cheese and seasoning to