Return to listing

Baked Smoked Haddock Creams with Lemon-dressed Leaves

I always feel that first courses are difficult to get right, because you want something that's going to taste really good but at the same time won't be too much bother when you've got the main course to worry about. 

This recipe fulfils the criteria exactly: the haddock creams are no trouble to make and you can even make them in advance. The contrast of the creamy fish and the sharpness of the salad is wonderful. 

Choose a mixture of the crunchiest, greenest leaves you can find – such as rocket, young spinach, watercress or lettuce.


This recipe first appeared in Sainsbury’s Magazine.


Begin by removing the skin from the fish by making a slit between the skin and the flesh with a sharp knife, then simply pulling and stripping the skin off. Place the fish in a saucepan with the bay leaf and some pepper (no salt – there's plenty in the fish), pour in the milk, bring it up to a gentle simmer, then poach for 5 minutes with the lid on. After that, use a draining spoon to remove the fish to a plate, separate it into smallish flakes and divide them equally among the buttered ramekin dishes.

Now measure the cream into a heatproof measuring jug, add the egg yolks, chives and a little freshly grated nutmeg, then whisk them together thoroughly. Next, whisk the hot milk that the fish was cooked in into the cream mixture, discarding the bay leaf, then pour the mixture over the fish in the ramekins. Use a fork to gently lift up the fish pieces so they are not sitting right on the bottom. Now place the ramekins on a baking sheet and bake on a high shelf for 15-20 minutes until they are set in the centre and the tops are golden brown.

To make the dressing, measure all the ingredients into a small screw-top jar and shake to mix well. To serve, let the haddock creams sit for 10-15 minutes to become firm, then run the blade of a knife round the edges, tip each one out into the palm of your hand and turn it the right way up again on to a plate. 

If you want to make them in advance, they will re-heat in 15 minutes at the same temperature as above. Just before serving the haddock creams, pour enough dressing on the salad to lightly coat the leaves, then arrange them on the plate around each haddock cream.


Return to Homepage
Visit the Delia Online Cookery School

Related recipes

Smoked Haddock with Creme Fraiche, Chive and Butter Sauce Serves 2

Smoked Haddock with Creme Fraiche, Chive and Butter Sauce

It's hard to believe how good this quick and easy recipe is - the combination of flavours is quite superb. Enjoy it for lunch or supper served wtih buttery spinach.

Smoked Haddock Chowder with Poached Eggs Serves 4

Smoked Haddock Chowder with Poached Eggs

This warming and nutritious soup is based on an old Scottish favourite, Cullen Skink. The addition of eggs makes it more filling and increases the protein content too.




Popular topic
Latest post
Ask Lindsey... Quiche
09 Feb 2016 20:01
Coffee Break New Forum
08 Feb 2016 16:44
Food and travel Sponge receipe needed
14 Nov 2015 22:15
Can Anyone Help? Shortcrust pastry.
07 Feb 2016 11:32
Books slow cooking
20 Dec 2015 23:44
Equipment KitchenAid
07 Feb 2016 11:50
Gardening Weekend bird watch
07 Feb 2016 11:44
CMS solutions by