Marinated Smoked Haddock


  • 1 fillet of undyed smoked haddock, about 1ΒΎ lb / 795 g
  • 4 fl oz / 115 ml hazelnut oil
  • sea salt
  • freshly ground black pepper
  • freshly squeezed lime juice
  • aged rum or malt whisky (optional)
  • salad leaves


Trim the fillet by removing the bones and then cutting away the thin (belly) side and the tail end so that you are left with a centre cut about 3 in / 7.5 cm. wide and 10 in / 25.5 cm. long. (The trimmings can be used for other things - smoked haddock tartare, omelette filling or kedgeree.) Cut the fish vertically into slices just under ΒΌ in / 0.5 cm. thick. Lay on a platter. Brush with hazelnut oil, sprinkle with a little salt and pepper, and leave for 2–3 hours. About 30 minutes before serving, brush with lime juice and a little rum or whisky, if liked. To serve, arrange five or six pieces on a plate with a few small salad leaves. I often serve it with pickled samphire.