Smoked Haddock with Colcannon

3.50 (10)
⏱ 10 mins 🍽 Serves 2 🌶 irish ✅ Easy 🏷 Main course

This speedy Irish supper pairs creamy, undyed smoked haddock with traditional colcannon mash. The fish is gently cooked in milk before being served atop the potato, which is mixed with fresh chives. It is all finished with soft-poached eggs and a final scattering of herbs for a comforting and complete meal in about 10 minutes.

Smoked Haddock with Colcannon

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

Method

  1. Place the haddock fillets in a shallow dish suitable for the microwave and add enough milk to come halfway up the sides. Cover the dish with cling film and microwave on High for 4-5 mins, or until the fish flakes apart. While that cooks, bring a pan of water to a simmer for poaching the eggs.
  2. Gently crack the eggs into the simmering water and poach them for 1-2 mins until the whites are firm but the yolks remain runny. Take the fish out of the microwave. Warm the colcannon in the microwave by following the instructions on its packaging.
  3. Stir half of the snipped chives into the heated colcannon. Divide the mash between two plates. Place a haddock fillet on each portion, add a poached egg, and finish by sprinkling over the rest of the chives.

Nutrition (per serving)

Calories422 kcal
Fat18 g
Saturates3 g
Carbs27 g
Fibre4 g
Protein40 g
Sodium1632 mg
Salt4 g

Recipe details

Skill levelEasy
CategoryMain course
Cuisineirish