Smoked haddock & colcannon
Colcannon, the traditional Irish potato dish, is a great accompaniment to creamy smoked haddock
- Ready in 10 minutes
- Serves 2
- Easy
Ingredients
- 2 smoked haddock fillets, preferably undyed about 140g/5oz each
- good splash milk
- 2 eggs
- 450g pack ready-made colcannon or other flavoured ready-made mashed potato
- handful chives, snipped
Give it a twist
Other fish to try in this dish are smoked or unsmoked cod, plaice fillets or salmon.
For a more luxurious treat, pour over ready-made fresh Hollandaise sauce.
Method
-
Lay the haddock fillets in a shallow microwaveable dish and pour the milk over to half cover. Cover with cling film and microwave on High for 4-5 mins until the haddock flesh flakes easily. Meanwhile, get a pan of water on for the eggs.
-
Crack the eggs into the simmering water and poach for around 1-2 mins until the white is set, but the yolks are still soft. Remove the fish. Heat colcannon in the microwave according to pack instructions.
-
Mix half the chives into the colcannon, then spoon it between two plates. Top with the haddock and eggs and scatter with the remaining chives.
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