Smoked Haddock Rarebit

Chop the fish into bite-sized pieces and melt the butter in a large frying pan. Add the fish to the pan and cook for about 5 mins, or until golden but undercooked. Add the cream, simmer to coat the fish, then season and stir in the chives and some black pepper.
Butter the griddled toast and place on a lined baking tray. Spoon the haddock mixture on top of each slice, then sprinkle with cheese and grill for 2 mins or until golden and bubbling. Serve immediately.

25 mins

6 serving

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