21 Delicious Smoked Haddock Recipes for Seafood Lovers

Good news, seafood lovers! If you’re craving something smoky, savory, and utterly satisfying, you’ve just hit the jackpot. Our roundup of 21 delicious smoked haddock recipes is here to transform your dinner routine. From quick weeknight meals to cozy weekend feasts, these dishes promise to delight your taste buds and inspire your inner chef. Dive in and discover your next favorite recipe!

Smoked Haddock Chowder

First, let’s dive into the comforting world of Smoked Haddock Chowder, a dish that combines the smoky depth of haddock with the creamy richness of a classic chowder. Perfect for beginners, this recipe will guide you through each step to achieve a deliciously balanced meal.

Ingredients

• 1 lb smoked haddock, skin removed (I find the smokier, the better for flavor)
• 2 cups whole milk (for that creamy texture we all love)
• 1 large potato, diced into 1/2-inch cubes (Yukon Golds are my go-to for their buttery taste)
• 1 medium onion, finely chopped (yellow onions work best here for their sweetness)
• 2 tbsp unsalted butter (extra virgin olive oil can be a substitute, but butter adds richness)
• 1 tsp salt (adjust based on the saltiness of your haddock)
• 1/2 tsp black pepper (freshly ground for the best flavor)
• 1 bay leaf (a small but mighty flavor booster)

Instructions

1. In a large pot, melt the butter over medium heat until it’s just beginning to foam.
2. Add the chopped onion, cooking until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in the diced potatoes, salt, pepper, and bay leaf, coating them in the butter and onion mixture.
4. Pour in the milk and bring the mixture to a gentle simmer. Tip: Keep the heat low to avoid scalding the milk.
5. Add the smoked haddock to the pot, ensuring it’s submerged in the liquid. Cook for 10 minutes, or until the fish flakes easily with a fork. Tip: Resist the urge to stir too much to keep the fish intact.
6. Once the fish is cooked, remove the bay leaf and gently break the haddock into chunks with a spoon.
7. Let the chowder sit for 5 minutes off the heat to thicken slightly before serving.

Offering a velvety texture with chunks of tender haddock and potatoes, this chowder is a hug in a bowl. Serve it with a sprinkle of fresh parsley or a side of crusty bread for dipping.

Creamy Smoked Haddock Pasta

For those evenings when you crave something comforting yet sophisticated, this creamy smoked haddock pasta hits all the right notes. It’s a dish that combines the smoky depth of haddock with the richness of cream, creating a meal that’s both hearty and elegant.

Ingredients

• 8 oz smoked haddock, skin removed and cut into chunks (I find the smokier, the better for this dish)
• 2 cups heavy cream (for that luxurious texture we’re after)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 8 oz pasta of your choice (I love fusilli for its ability to hold onto the sauce)
• Salt and freshly ground black pepper (to season perfectly)
• 1 tbsp unsalted butter (for a silky finish)
• 1/4 cup chopped fresh parsley (for a bright, herby lift)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Tip: Keep the heat medium to avoid burning the garlic.
3. Add the smoked haddock to the skillet and cook for 2-3 minutes, just until it starts to flake. Tip: Be gentle to keep the chunks intact.
4. Pour in the heavy cream and bring to a simmer. Let it cook for 2 minutes, then stir in the Parmesan until melted and smooth.
5. Drain the pasta and add it to the skillet along with the reserved pasta water, butter, and parsley. Toss everything together until the pasta is well coated and the sauce is creamy.
6. Season with salt and pepper to taste, then serve immediately with extra Parmesan on the side.

Delightfully creamy with a smoky undertone, this pasta is a testament to how simple ingredients can create something extraordinary. Serve it with a crisp green salad to cut through the richness, or enjoy it as is for the ultimate comfort food experience.

Smoked Haddock and Cheese Omelette

Omelettes are a versatile dish that can be enjoyed any time of the day, and this smoked haddock and cheese version is no exception. Perfect for beginners, this recipe guides you through each step to ensure a fluffy, flavorful omelette every time.

Ingredients

• 3 large eggs (I prefer room temp eggs here for a fluffier texture)
• 1/2 cup smoked haddock, flaked (look for sustainably sourced haddock for the best flavor)
• 1/4 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 1 tbsp unsalted butter (extra virgin olive oil is my go-to, but butter gives a richer taste here)
• Salt and pepper to taste (a pinch of each works wonders)

Instructions

1. Heat a non-stick skillet over medium heat (about 350°F) and add the butter, swirling to coat the pan evenly.
2. In a bowl, whisk the eggs with a pinch of salt and pepper until just combined; over-whisking can make the omelette tough.
3. Pour the eggs into the skillet, tilting to spread them evenly. Let cook undisturbed for 30 seconds.
4. Sprinkle the flaked haddock and cheese evenly over one half of the omelette. Tip: Adding fillings to one side makes folding easier.
5. Using a spatula, gently fold the omelette in half over the fillings. Cook for another 30 seconds to melt the cheese.
6. Slide the omelette onto a plate. Let it rest for a minute before serving to allow the residual heat to finish cooking the eggs.

Smoked haddock and cheese omelette offers a delightful contrast of smoky and creamy flavors, with a texture that’s both tender and satisfying. Serve it with a side of fresh greens or toasted sourdough for a complete meal.

Smoked Haddock Fish Cakes

Venturing into the world of homemade fish cakes can be a delightful journey, especially when smoked haddock is the star. This recipe guides you through creating perfectly seasoned, crispy-on-the-outside, tender-on-the-inside fish cakes that are sure to impress.

Ingredients

• 1 lb smoked haddock, skin removed and flaked (I find that slightly warming the fish makes flaking easier)
• 2 cups mashed potatoes, cooled (Leftover mashed potatoes work wonderfully here)
• 1 large egg, beaten (Room temperature eggs blend more smoothly)
• 2 tbsp fresh parsley, finely chopped (For a burst of freshness)
• 1 tbsp Dijon mustard (Adds a nice tangy depth)
• 1/2 cup all-purpose flour (For coating, ensuring a golden crust)
• 2 tbsp extra virgin olive oil (My go-to for frying)
• Salt and pepper to taste (Season well, as the haddock can be subtle)

Instructions

1. In a large mixing bowl, combine the flaked smoked haddock, mashed potatoes, beaten egg, chopped parsley, and Dijon mustard. Mix gently until just combined; overmixing can make the fish cakes tough.
2. Season the mixture with salt and pepper, then divide into 8 equal portions. Shape each portion into a patty about 1 inch thick.
3. Place the flour on a plate. Lightly coat each fish cake in flour, shaking off any excess. This step is crucial for achieving that perfect golden crust.
4. Heat the extra virgin olive oil in a large skillet over medium heat (350°F is ideal). Once hot, add the fish cakes in batches, ensuring they don’t crowd the pan.
5. Fry for about 4 minutes on each side, or until deeply golden and crispy. If the cakes brown too quickly, lower the heat slightly to ensure they cook through.
6. Transfer the cooked fish cakes to a paper towel-lined plate to drain any excess oil.

What makes these smoked haddock fish cakes stand out is their smoky flavor paired with the creamy interior and crispy exterior. Serve them atop a simple salad for a light meal or with a dollop of tartar sauce for a more indulgent treat.

Smoked Haddock Kedgeree

Often overlooked in the hustle of breakfast options, Smoked Haddock Kedgeree is a comforting dish that combines the smoky flavors of haddock with the aromatic spices of curry, all brought together with fluffy rice and soft-boiled eggs. It’s a dish that promises to start your day on a high note, offering a perfect balance of flavors and textures.

Ingredients

• 1 cup basmati rice – rinsing it until the water runs clear removes excess starch for fluffier grains.
• 2 cups water – the perfect ratio for cooking basmati rice to perfection.
• 1 tbsp extra virgin olive oil – my go-to for its fruity notes that complement the smoky fish.
• 1 small onion, finely chopped – yellow onions work best for their sweetness.
• 1 tsp curry powder – a mild one lets the smoked haddock shine.
• 1/2 tsp turmeric – for that golden hue and earthy flavor.
• 8 oz smoked haddock, skin removed and flaked – look for naturally smoked haddock for the best flavor.
• 2 eggs, room temperature – they blend better into the dish when not cold.
• 2 tbsp fresh parsley, chopped – for a fresh finish.
• Salt to taste – though the haddock is salty, a pinch can enhance the other flavors.

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then drain well.
2. In a medium saucepan, bring 2 cups of water to a boil, add the rice, reduce heat to low, cover, and simmer for 15 minutes. Tip: Don’t peek! Keeping the lid on ensures even cooking.
3. While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes.
4. Stir in the curry powder and turmeric, cooking for another minute until fragrant. Tip: Toasting the spices releases their full flavor.
5. Add the flaked haddock to the skillet, gently stirring to combine with the onions and spices. Cook for 2-3 minutes just to warm through.
6. Fluff the cooked rice with a fork and add it to the skillet, mixing gently to avoid breaking the fish. Tip: A folding motion works best to keep the grains intact.
7. Push the rice mixture to one side of the skillet and crack the eggs into the other side. Scramble them lightly, then fold into the rice.
8. Sprinkle with chopped parsley and a pinch of salt, then serve immediately.

Hearty and aromatic, this Smoked Haddock Kedgeree offers a delightful contrast between the smoky fish and the vibrant spices. Serve it with a wedge of lemon on the side for an extra zing, or top with additional fresh herbs for a colorful presentation.

Smoked Haddock with Poached Eggs

Cooking a delicious and nutritious meal doesn’t have to be complicated, and this Smoked Haddock with Poached Eggs recipe is proof of that. It’s a simple yet elegant dish that’s perfect for any meal of the day, combining the rich flavors of smoked haddock with the delicate texture of perfectly poached eggs.

Ingredients

• 2 smoked haddock fillets (about 6 oz each) – I find that the thicker fillets hold up better during cooking.
• 4 large eggs – Room temperature eggs poach more evenly, so take them out of the fridge ahead of time.
• 2 tbsp white vinegar – This helps the eggs to coagulate faster when poaching.
• 1 tbsp unsalted butter – For a richer flavor, but you can omit if you’re watching your calories.
• 1/2 cup heavy cream – It adds a luxurious texture to the dish.
• Salt and freshly ground black pepper – To season, but remember the haddock is already salty.
• Fresh chives, finely chopped – For garnish, they add a nice color and a slight oniony flavor.

Instructions

1. Preheat your oven to 375°F (190°C) to keep the haddock warm while you poach the eggs.
2. Place the smoked haddock fillets in a baking dish, pour the heavy cream over them, and dot with butter. Season lightly with pepper (remember, the haddock is salty). Bake for 15 minutes, or until the fish flakes easily with a fork.
3. While the haddock is baking, fill a large saucepan with water, add the white vinegar, and bring to a gentle simmer over medium heat. The vinegar helps the egg whites to set faster.
4. Crack each egg into a small cup or ramekin, then gently slide it into the simmering water. Poach for 3-4 minutes for a soft yolk, or longer if you prefer it more set.
5. Using a slotted spoon, carefully remove the poached eggs from the water and place them on a plate lined with paper towels to drain any excess water.
6. Divide the baked haddock between two plates, top each with two poached eggs, and garnish with chopped chives. Serve immediately.

Rich in flavor and with a delightful contrast between the smoky fish and the creamy eggs, this dish is a true delight. For an extra touch of elegance, serve it on a bed of lightly sautéed spinach or with a side of toasted sourdough bread to soak up the creamy sauce.

Smoked Haddock Risotto

For a comforting yet elegant dish that’s sure to impress, smoked haddock risotto combines creamy arborio rice with the delicate smokiness of haddock. Follow these steps to create a dish that’s as satisfying to make as it is to eat.

Ingredients

• 1 cup arborio rice (the key to that perfect creamy texture)
• 1 lb smoked haddock (I love the subtle smokiness it adds)
• 4 cups chicken stock (homemade if you have it, but store-bought works fine)
• 1/2 cup dry white wine (a splash for the risotto, the rest for the chef)
• 1 small onion, finely diced (the foundation of flavor)
• 2 tbsp unsalted butter (because everything’s better with butter)
• 1/4 cup grated Parmesan cheese (for that salty, nutty finish)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• Salt and freshly ground black pepper (to season every layer)

Instructions

1. Heat the chicken stock in a saucepan over low heat; keep it warm throughout the cooking process.
2. In a large pan, heat the olive oil and 1 tbsp of butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Tip: Stir the onions frequently to prevent them from browning.
4. Add the arborio rice to the pan, stirring to coat each grain in the oil and butter, for about 2 minutes.
5. Pour in the white wine, stirring constantly until the liquid is fully absorbed.
6. Begin adding the warm chicken stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes.
7. Tip: Keep the risotto at a gentle simmer; too high heat can cause the rice to cook unevenly.
8. While the risotto cooks, gently poach the smoked haddock in a separate pan with a little water until just cooked through, about 5 minutes. Flake into large pieces.
9. Once the risotto is creamy and the rice is al dente, stir in the remaining butter, Parmesan cheese, and flaked haddock. Season with salt and pepper to taste.
10. Tip: Let the risotto rest for a minute off the heat before serving to allow the flavors to meld.

Great for a cozy dinner, this smoked haddock risotto boasts a creamy texture with bursts of smoky flavor. Serve it with a simple green salad to balance the richness, or enjoy it as is for the ultimate comfort food experience.

Smoked Haddock and Spinach Tart

Every now and then, a dish comes along that combines simplicity with elegance, and this Smoked Haddock and Spinach Tart is a perfect example. Let me guide you through creating this delightful dish, step by step.

Ingredients

• 1 1/4 cups all-purpose flour (I like to sift mine for a lighter crust)
• 1/2 cup unsalted butter, chilled and diced (extra cold butter makes the flakiest crust)
• 1/4 cup ice water (just enough to bring the dough together)
• 1 cup heavy cream (for that rich, velvety filling)
• 2 large eggs (room temperature eggs blend more smoothly)
• 1/2 lb smoked haddock, skin removed and flaked (look for naturally smoked haddock for the best flavor)
• 2 cups fresh spinach, roughly chopped (I prefer the texture of fresh over frozen here)
• 1/2 cup grated Gruyère cheese (it melts beautifully and adds a nutty depth)
• 1/4 tsp nutmeg (a little goes a long way in enhancing the fish and spinach)
• Salt and pepper to taste (I like a generous pinch of sea salt)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, combine the flour and diced butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
3. Gradually add ice water, a tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough.
4. Roll out the dough on a floured surface to fit a 9-inch tart pan. Press it gently into the pan and trim the edges. Chill for 15 minutes to prevent shrinking.
5. Line the chilled crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and bake for another 5 minutes until lightly golden.
6. In a bowl, whisk together the heavy cream and eggs until smooth. Stir in the flaked haddock, spinach, Gruyère, nutmeg, salt, and pepper.
7. Pour the filling into the pre-baked crust and smooth the top. Bake for 25-30 minutes, or until the filling is set and the top is golden. Tip: A knife inserted in the center should come out clean.
8. Let the tart cool for 10 minutes before slicing. This rest time helps the filling set perfectly.

Out of the oven, this tart boasts a flaky crust with a creamy, flavorful filling that’s studded with tender pieces of smoked haddock and vibrant spinach. Serve it warm with a crisp green salad for a complete meal that’s sure to impress.

Smoked Haddock Pie

Kickstarting your culinary journey with a classic comfort dish, smoked haddock pie combines flaky fish with creamy sauce under a golden crust. Perfect for beginners, this recipe walks you through each step with precision.

Ingredients

• 1 lb smoked haddock fillets, skinless (I find the smoky flavor more pronounced when the skin is removed)
• 2 cups whole milk (for a richer sauce, I sometimes swap half with cream)
• 1/2 cup unsalted butter, cubed (room temperature blends smoother into the roux)
• 1/2 cup all-purpose flour (sifted to avoid lumps in your sauce)
• 1 medium onion, finely diced (yellow onions work best for their sweetness)
• 1 sheet puff pastry, thawed (extra points if you make your own, but store-bought works fine)
• 1 egg, beaten (for that glossy golden finish on the crust)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for baking.
2. In a large skillet, gently poach the haddock in milk over medium heat for 5 minutes, then remove the fish and set aside, reserving the milk.
3. In the same skillet, melt butter over medium heat, add diced onion, and sauté until translucent, about 3 minutes.
4. Whisk in flour to form a roux, cooking for 2 minutes to remove the raw flour taste.
5. Gradually add the reserved milk, whisking continuously to create a smooth sauce. Simmer for 5 minutes until thickened.
6. Flake the haddock into large pieces, fold into the sauce, and transfer to a pie dish.
7. Cover with puff pastry, trim excess, and crimp edges to seal. Brush with beaten egg for a golden finish.
8. Bake for 25 minutes, or until the pastry is puffed and golden.

Lusciously creamy with a smoky depth, this pie pairs wonderfully with a crisp green salad or steamed greens. The contrast between the flaky pastry and tender fish makes every bite a delight.

Smoked Haddock with Mustard Sauce

Great for those who appreciate the delicate flavors of the sea, this Smoked Haddock with Mustard Sauce is a dish that combines simplicity with elegance. Let me guide you through each step to ensure a perfectly cooked meal that’s sure to impress.

Ingredients

• 1 lb smoked haddock fillets – I find the thicker cuts hold up better during cooking.
• 2 tbsp unsalted butter – Always my choice for a richer flavor.
• 1 cup heavy cream – It creates a luxuriously smooth sauce.
• 2 tbsp Dijon mustard – A personal favorite for its sharp, tangy kick.
• 1 tbsp fresh lemon juice – Brightens the dish beautifully.
• 1/4 tsp salt – Just enough to enhance the natural flavors.
• 1/4 tsp black pepper – Freshly ground is my go-to for the best aroma.

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the haddock.
2. Place the smoked haddock fillets in a baking dish, ensuring they’re not overlapping for even cooking.
3. Dot the fillets with unsalted butter, which will melt and baste the fish as it cooks.
4. Bake the haddock for 15 minutes, or until the flesh flakes easily with a fork.
5. While the haddock bakes, heat heavy cream in a small saucepan over medium heat until it begins to simmer.
6. Whisk in Dijon mustard, fresh lemon juice, salt, and black pepper until the sauce is smooth and well combined.
7. Once the haddock is done, pour the mustard sauce over the fillets, ensuring each piece is generously coated.
8. Serve immediately, garnished with a sprinkle of fresh herbs if desired.

The smoked haddock should be tender and flaky, with the mustard sauce adding a creamy, tangy contrast that elevates the dish. For a creative twist, serve it over a bed of wilted spinach or alongside roasted new potatoes for a complete meal.

Smoked Haddock and Leek Gratin

One of the most comforting dishes to grace your dinner table, this Smoked Haddock and Leek Gratin combines smoky flavors with creamy, cheesy goodness. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome.

Ingredients

• 1 lb smoked haddock, skin removed (I find the smokier, the better for depth of flavor)
• 2 large leeks, thinly sliced (white and light green parts only, for a milder taste)
• 1 cup heavy cream (full-fat is key for that luxurious texture)
• 1/2 cup grated Gruyère cheese (a personal favorite for its nutty flavor)
• 2 tbsp unsalted butter (extra virgin olive oil can be a substitute, but butter adds richness)
• 1/2 tsp salt (adjust based on the saltiness of your haddock)
• 1/4 tsp black pepper (freshly ground, if possible)
• 1/2 cup breadcrumbs (panko works great for extra crunch)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, melt the butter and sauté the leeks until soft, about 5 minutes. Tip: Stir occasionally to prevent browning.
3. Add the smoked haddock to the skillet, breaking it into large chunks. Cook for 2 minutes just to warm through. Tip: The fish will continue cooking in the oven, so don’t overcook it now.
4. Pour in the heavy cream, salt, and pepper, stirring gently to combine. Let it simmer for 3 minutes until slightly thickened.
5. Transfer the mixture to a baking dish, sprinkle the Gruyère cheese evenly over the top, followed by the breadcrumbs.
6. Bake in the preheated oven for 20 minutes, or until the top is golden and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes.

Kindly note, the gratin emerges from the oven with a creamy interior beneath a golden, crispy crust. Serve it alongside a crisp green salad to cut through the richness, or with crusty bread to soak up every last bit of sauce.

Smoked Haddock on Toast with Poached Egg

Now, let’s dive into a simple yet elegant breakfast that combines the smoky richness of haddock with the creamy texture of a poached egg, all atop a crispy slice of toast. This dish is perfect for those mornings when you want something a bit special without too much fuss.

Ingredients

• 4 oz smoked haddock (I love the subtle smokiness of applewood-smoked haddock)
• 2 large eggs (room temperature eggs poach more evenly)
• 2 slices of sourdough bread (for that perfect crunch)
• 1 tbsp unsalted butter (extra virgin olive oil is my go-to, but butter adds richness here)
• 1 tsp white vinegar (helps the eggs hold their shape)
• Salt and freshly ground black pepper (to season)
• Fresh chives, finely chopped (for a pop of color and freshness)

Instructions

1. Fill a medium saucepan with water until it’s about 2 inches deep, add the vinegar, and bring to a gentle simmer over medium heat (around 180°F).
2. While the water heats, melt the butter in a skillet over medium heat and lightly toast the sourdough slices until golden brown, about 2 minutes per side.
3. Place the smoked haddock in the skillet with the toast, warming it through for about 2 minutes per side (the haddock is already cooked, so we’re just heating it).
4. Crack one egg into a small cup, then gently slide it into the simmering water. Repeat with the second egg. Poach for 3-4 minutes for a runny yolk.
5. Use a slotted spoon to remove the eggs, letting excess water drain off, and place them on a paper towel to absorb any remaining moisture.
6. Assemble the toast by placing the warmed haddock on top, followed by a poached egg. Season with salt and pepper, and sprinkle with chives.

Rich in flavor and texture, this dish offers a delightful contrast between the smoky fish, the creamy egg, and the crisp toast. For an extra touch, serve with a side of lightly dressed greens to cut through the richness.

Smoked Haddock and Potato Bake

Kickstart your culinary journey with this comforting Smoked Haddock and Potato Bake, a dish that marries the smoky flavors of haddock with the creamy texture of potatoes, baked to perfection. It’s a straightforward recipe that yields impressive results, perfect for beginners and seasoned cooks alike.

Ingredients

• 1 lb smoked haddock fillets, skinless (I find the smokier, the better for this dish)
• 2 large potatoes, thinly sliced (Yukon Golds are my favorite for their buttery texture)
• 1 cup heavy cream (for that rich, velvety sauce)
• 1/2 cup grated cheddar cheese (sharp cheddar adds a nice bite)
• 2 tbsp unsalted butter (I always use unsalted to control the dish’s saltiness)
• 1 small onion, finely chopped (white onion works best for its sweetness)
• 1 tsp dried thyme (fresh thyme is great, but dried is more convenient)
• Salt and pepper to taste (though I’m specific about amounts in the steps)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Butter a medium baking dish with 1 tbsp of unsalted butter to prevent sticking.
3. Layer the thinly sliced potatoes at the bottom of the dish, seasoning lightly with salt, pepper, and half the thyme.
4. Place the smoked haddock fillets on top of the potatoes, ensuring they cover the potatoes evenly.
5. Scatter the finely chopped onion over the haddock, followed by the remaining thyme.
6. Pour the heavy cream evenly over the haddock and potatoes, ensuring everything is well-coated.
7. Dot the remaining 1 tbsp of unsalted butter on top for extra richness.
8. Sprinkle the grated cheddar cheese over the top, covering the dish evenly.
9. Bake in the preheated oven for 35-40 minutes, or until the top is golden and bubbly, and the potatoes are tender when pierced with a fork.
10. Let the bake rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Creamy, smoky, and utterly satisfying, this bake offers a delightful contrast of textures between the tender haddock and the soft potatoes. Serve it with a crisp green salad to cut through the richness, or enjoy it as is for a truly comforting meal.

Smoked Haddock Soup

This smoked haddock soup is a comforting bowl of creamy goodness, perfect for those chilly evenings when you crave something hearty yet simple to make. The smoky flavor of the haddock pairs beautifully with the creamy base, creating a dish that’s both flavorful and satisfying.

Ingredients

• 1 lb smoked haddock, skin removed and cut into chunks (I find the smokier the better for depth of flavor)
• 2 tbsp unsalted butter (extra virgin olive oil is my go-to for a lighter version)
• 1 medium onion, finely chopped (yellow onions work best for their sweetness)
• 2 cloves garlic, minced (fresh is always better for that punch of flavor)
• 2 cups whole milk (for creaminess, though half-and-half can be used for richer soup)
• 2 cups fish or vegetable stock (homemade stock elevates the dish)
• 1 large potato, peeled and diced (Yukon Gold is my preference for its buttery texture)
• 1/2 tsp smoked paprika (adds an extra layer of smokiness)
• Salt and freshly ground black pepper (to taste, but be cautious with salt as the haddock is already salty)
• 2 tbsp fresh parsley, chopped (for garnish and a fresh contrast)

Instructions

1. In a large pot, melt the butter over medium heat until foamy.
2. Add the chopped onion and garlic, sautéing for about 5 minutes until soft and translucent. Tip: Stir frequently to prevent burning.
3. Stir in the diced potato and smoked paprika, cooking for another 2 minutes to coat the potatoes in flavor.
4. Pour in the milk and stock, bringing the mixture to a gentle simmer. Tip: Keep the heat medium-low to avoid curdling the milk.
5. Add the smoked haddock chunks, simmering for 10 minutes until the fish flakes easily with a fork. Tip: Resist the urge to stir too much to keep the fish intact.
6. Season with salt and pepper carefully, tasting as you go due to the haddock’s saltiness.
7. Garnish with fresh parsley before serving.

Allowing the soup to sit for a few minutes before serving lets the flavors meld beautifully. The result is a creamy, smoky soup with tender chunks of fish and potato, perfect with a slice of crusty bread for dipping.

Smoked Haddock and Pea Risotto

Preparing a comforting bowl of Smoked Haddock and Pea Risotto is simpler than you might think, especially when you follow these straightforward steps. Perfect for a cozy dinner, this dish combines the smoky flavor of haddock with the sweetness of peas in a creamy risotto.

Ingredients

• 1 cup Arborio rice – the key to that perfect risotto texture.
• 2 cups smoked haddock, skinned and cut into chunks – I find the smokier, the better.
• 1/2 cup frozen peas – no need to thaw, they cook quickly in the risotto.
• 4 cups chicken stock – homemade if you have it, for that extra flavor depth.
• 1 small onion, finely diced – the foundation of any great risotto.
• 2 tbsp unsalted butter – because everything’s better with butter.
• 1/2 cup grated Parmesan cheese – freshly grated makes all the difference.
• 2 tbsp extra virgin olive oil – my go-to for sautéing.
• 1/2 cup dry white wine – a splash adds a lovely acidity.

Instructions

1. Heat the chicken stock in a saucepan over medium heat until simmering, then reduce to low to keep warm.
2. In a large pan, heat the olive oil and 1 tbsp of butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Tip: Stir the onions frequently to prevent browning.
4. Add the Arborio rice to the pan, stirring to coat each grain in the oil and butter, for about 2 minutes.
5. Pour in the white wine, stirring constantly until the liquid is fully absorbed.
6. Begin adding the warm stock one ladle at a time, stirring frequently and waiting until each addition is nearly absorbed before adding the next.
7. Tip: This process should take about 18-20 minutes; the rice should be al dente.
8. Halfway through adding the stock, stir in the smoked haddock and peas.
9. Once all the stock is absorbed and the rice is cooked, remove from heat. Stir in the remaining butter and Parmesan cheese until creamy.
10. Tip: Let the risotto rest for 2 minutes before serving to allow the flavors to meld.

What you’ll love about this risotto is its creamy texture with bursts of sweetness from the peas and a deep, smoky flavor from the haddock. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for a truly satisfying meal.

Smoked Haddock with Cheddar Mash

Mastering the art of combining smoky flavors with creamy textures can elevate your home cooking to restaurant quality. Today, we’re diving into a comforting dish that pairs the delicate smokiness of haddock with the rich, cheesy goodness of cheddar mash, perfect for a cozy dinner.

Ingredients

• 1 lb smoked haddock fillets – look for ones that are evenly colored and smell fresh, not overly fishy.
• 2 cups whole milk – the fat content is key for a creamy mash.
• 1 bay leaf – a small but mighty flavor booster.
• 1 lb Yukon Gold potatoes – their buttery texture makes the best mash.
• 1/2 cup sharp cheddar cheese, grated – I love the extra tang it brings.
• 2 tbsp unsalted butter – always my choice for a richer flavor.
• 1/4 cup heavy cream – for that indulgent smoothness.
• Salt and freshly ground black pepper – to season perfectly.

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the haddock.
2. Place the smoked haddock in a deep skillet, cover with milk, and add the bay leaf. Gently simmer over medium heat for 10 minutes until the fish flakes easily.
3. While the fish cooks, peel and quarter the potatoes. Boil in salted water for 15 minutes until tender.
4. Drain the potatoes and return them to the pot. Add butter, heavy cream, and grated cheddar. Mash until smooth and season with salt and pepper to taste.
5. Remove the haddock from the milk, discard the bay leaf, and flake the fish into large pieces.
6. Spread the cheddar mash in a baking dish, top with the flaked haddock, and bake for 15 minutes until the top is lightly golden.

Delight in the contrast between the smoky, tender haddock and the velvety, cheesy mash. Serve with a side of steamed green beans for a pop of color and freshness that complements the richness of the dish.

Smoked Haddock and Broccoli Pasta Bake

Smoked haddock and broccoli pasta bake is a comforting dish that combines the smoky flavor of haddock with the freshness of broccoli, all baked into a creamy pasta. Simple to make yet packed with flavor, it’s perfect for a cozy dinner.

Ingredients

• 8 oz smoked haddock (I love the subtle smokiness it adds)
• 2 cups broccoli florets (fresh and crisp works best)
• 8 oz pasta (penne or fusilli holds the sauce well)
• 1 cup heavy cream (for that rich, creamy texture)
• 1/2 cup grated cheddar cheese (sharp cheddar adds a nice bite)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 clove garlic, minced (freshly minced makes all the difference)
• 1/2 tsp salt (to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground for the best taste)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, heat olive oil in a pan over medium heat and sauté the minced garlic until fragrant, about 30 seconds.
4. Add the broccoli florets to the pan and sauté for 3-4 minutes until they start to soften but remain bright green.
5. Drain the pasta and return it to the pot. Stir in the sautéed broccoli and garlic.
6. Cut the smoked haddock into bite-sized pieces and gently fold them into the pasta mixture.
7. Pour the heavy cream over the pasta, stirring gently to coat everything evenly.
8. Transfer the mixture to a baking dish and sprinkle the grated cheddar cheese on top.
9. Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and golden brown.
10. Let the bake sit for 5 minutes before serving to allow the flavors to meld together.

Lightly crispy on top with a creamy interior, this pasta bake offers a delightful contrast in textures. The smoky haddock pairs beautifully with the sharp cheddar, making it a dish that’s sure to impress. Serve it with a side of garlic bread for an extra comforting meal.

Smoked Haddock Fish Pie

Preparing a smoked haddock fish pie is a delightful way to bring the comfort of the sea to your dinner table, combining creamy textures with the rich, smoky flavor of haddock. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1 lb smoked haddock, skin removed and cut into chunks (I find the smoky flavor intensifies when the fish is slightly chilled)
• 2 cups whole milk (for a richer sauce, I sometimes substitute half with cream)
• 2 tbsp unsalted butter (extra virgin olive oil is my go-to for a lighter version)
• 1 large onion, finely chopped (a sweet variety like Vidalia works wonders here)
• 2 tbsp all-purpose flour (for thickening the sauce to perfection)
• 1 lb potatoes, peeled and cubed (Yukon Golds are my favorite for their buttery texture)
• 1/2 cup grated cheddar cheese (sharp cheddar adds a nice bite)
• Salt and pepper to taste (I prefer freshly ground black pepper for its aroma)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the pie.
2. Place the potatoes in a pot of salted water, bring to a boil, and cook for 15 minutes or until tender. Tip: Start with cold water to ensure even cooking.
3. While the potatoes cook, melt the butter in a large pan over medium heat and sauté the onion until soft, about 5 minutes. Tip: Stir occasionally to prevent browning.
4. Sprinkle the flour over the onions, stirring constantly for 1 minute to cook out the raw flour taste.
5. Gradually add the milk, stirring continuously until the sauce thickens, about 5 minutes. Tip: Keep the heat medium to avoid scorching.
6. Add the smoked haddock to the sauce, gently folding it in to avoid breaking the fish. Cook for another 5 minutes.
7. Drain the potatoes, mash them with a bit of the cooking water, and spread over the fish mixture in an ovenproof dish.
8. Sprinkle the grated cheddar cheese on top and bake for 25 minutes or until the top is golden and bubbly.

Unbelievably creamy and packed with smoky flavors, this fish pie is a comforting dish that’s perfect for chilly evenings. Serve it with a crisp green salad to cut through the richness, or enjoy it as is for a truly indulgent meal.

Smoked Haddock and Sweetcorn Chowder

Ready to dive into a comforting bowl of chowder that’s both hearty and subtly sweet? This smoked haddock and sweetcorn chowder is a perfect blend of flavors, ideal for any season.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, finely chopped (yellow onions work best for sweetness)
• 2 cloves garlic, minced (fresh is always better)
• 1 large potato, diced into 1/2-inch cubes (I prefer Yukon Gold for their buttery texture)
• 2 cups fresh or frozen sweetcorn (thaw if frozen)
• 1 lb smoked haddock, skin removed and cut into chunks (ask your fishmonger for sustainably sourced)
• 4 cups fish or vegetable stock (homemade stock elevates the dish)
• 1 cup heavy cream (for that luxurious finish)
• Salt and freshly ground black pepper (to season, but we’ll be specific)
• 2 tbsp fresh parsley, chopped (for a bright garnish)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Add the diced potato and sweetcorn to the pot, stirring to combine with the onions and garlic.
5. Pour in the stock, bring to a boil, then reduce heat to simmer until potatoes are tender, about 15 minutes.
6. Gently add the smoked haddock chunks to the pot, simmering until the fish is cooked through, about 5 minutes.
7. Stir in the heavy cream, then season with 1/2 tsp salt and 1/4 tsp black pepper, adjusting as needed.
8. Remove from heat and let stand for 2 minutes to allow flavors to meld.
9. Ladle into bowls and garnish with fresh parsley before serving.

Creamy with a hint of smokiness, this chowder is a delight with its tender chunks of fish and sweet corn. Serve it with crusty bread for dipping, or for a lighter option, a crisp green salad on the side.

Smoked Haddock with Herb Butter

Mastering the art of cooking smoked haddock with herb butter is simpler than you might think, and the results are nothing short of spectacular. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1 lb smoked haddock fillets – look for ones that are firm and have a subtle smoky aroma.
• 4 tbsp unsalted butter, softened – I always keep mine at room temperature for easier mixing.
• 2 tbsp fresh parsley, finely chopped – the fresher, the better for that vibrant color and flavor.
• 1 tbsp fresh dill, finely chopped – dill’s slight anise flavor pairs beautifully with the haddock.
• 1 tbsp fresh chives, finely chopped – they add a mild oniony kick that’s irresistible.
• 1/2 tsp lemon zest – just a hint to brighten up the dish.
• Salt and freshly ground black pepper – to season, but we’ll be specific about amounts in the steps.

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the haddock.
2. In a small bowl, combine the softened butter, parsley, dill, chives, and lemon zest. Mix until all ingredients are well incorporated. Tip: If the butter is too firm, let it sit at room temperature for a few more minutes.
3. Season the smoked haddock fillets lightly with salt and pepper on both sides. Tip: Be cautious with the salt since the haddock is already smoked.
4. Spread the herb butter evenly over the top of each haddock fillet. Tip: Use the back of a spoon for an even layer.
5. Place the fillets on a baking sheet lined with parchment paper and bake in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.

Buttery and flaky, the smoked haddock with herb butter is a dish that’s as pleasing to the palate as it is to the eye. Serve it alongside a crisp green salad or over a bed of creamy mashed potatoes for a meal that’s sure to impress.

Smoked Haddock and Asparagus Quiche

Mastering the art of quiche starts with understanding the harmony between its creamy filling and flaky crust. Today, we’re diving into a Smoked Haddock and Asparagus Quiche, a dish that balances the smokiness of the fish with the fresh crunch of asparagus, all nestled in a buttery pastry.

Ingredients

• 1 1/4 cups all-purpose flour (I like to sift mine for extra flakiness)
• 1/2 cup unsalted butter, chilled and diced (extra virgin olive oil is my go-to, but butter wins here)
• 1/4 cup ice water (just enough to bring the dough together)
• 4 large eggs (I prefer room temp eggs here for a smoother filling)
• 1 cup heavy cream (the secret to that luxurious texture)
• 1/2 lb smoked haddock, flaked (look for sustainably sourced)
• 1 cup asparagus, trimmed and cut into 1-inch pieces (freshness is key)
• 1/2 cup grated Gruyère cheese (for a nutty depth)
• 1/2 tsp salt (to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground, if possible)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, combine the flour and diced butter. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs.
3. Gradually add ice water, a tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough makes it tough.
4. Roll out the dough on a floured surface to fit a 9-inch pie dish. Trim the edges, then prick the base with a fork. Chill for 15 minutes.
5. Line the chilled crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and bake for another 5 minutes until lightly golden.
6. In a bowl, whisk together eggs, heavy cream, salt, and pepper until smooth. Tip: Whisk gently to avoid incorporating too much air.
7. Scatter the flaked haddock, asparagus pieces, and Gruyère cheese over the pre-baked crust.
8. Pour the egg mixture over the fillings, ensuring it’s evenly distributed.
9. Bake for 30-35 minutes, until the filling is set and the top is golden brown. Tip: The quiche is done when a knife inserted in the center comes out clean.

Perfectly baked, this quiche boasts a creamy interior with pops of smoky haddock and crisp asparagus. Serve it warm with a side of mixed greens for a light lunch or slice it cold for a picnic treat.

Conclusion

Variety is the spice of life, and our roundup of 21 Delicious Smoked Haddock Recipes offers just that for seafood lovers! From cozy chowders to elegant entrees, there’s something for every taste and occasion. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest. Happy cooking!