Smoked Haddock and Bacon

• 1½ lb (700 g) smoked haddock fillet
• 1–2 slices lemon

Rinse the fish and cut into four pieces. Place in a saucepan, add water to cover and a few slices of lemon. Poach gently until tender – about 15 minutes. Drain and cool for a few minutes, then remove the skin and break up the fish into flakes. Mean-while trim and chop the bacon and peel and finely chop the onion. Fry both the bacon and onion gently in ½