Smoked Haddock Rarebit
Smoked Haddock Rarebit



  • 700g smoked haddock fillets, skin removed
  • 20g butter
  • 250ml double cream
  • 5g chives, chopped
  • 6 slices of wholemeal sourdough, griddled
  • 50g mature cheddar, grated
  • 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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