Smoked haddock rabbit

Smoked haddock rabbit

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

This fishy variation on a classic Welsh rabbit makes an excellent brunch dish or teatime snack. You can use either Arbroath smokies or natural smoked haddock.

Ingredients

Quantity Ingredient
100-200g natural smoked haddock
160ml milk, for poaching
5 tablespoons stout
5 tablespoons double cream
75g caerphilly cheese, grated
75g cheddar cheese, grated
2 free-range egg yolks
2 teaspoons worcestershire sauce, or more to taste
1 teaspoon english mustard
salt
freshly ground black pepper
4 slices brown or white bloomer-type bread

Method

  1. Poach the smoked haddock in gently simmering milk to cover for 3–4 minutes, then drain. Leave to cool a little, then remove the skin and any bones and flake the haddock flesh.
  2. In a small heavy-based pan, simmer the stout until it has reduced by half. Add the cream and again reduce this by half until it is really thick. Leave to cool a little, then mix in the grated cheese, followed by the egg yolks, Worcestershire sauce and mustard. Stir in the flaked haddock and season with salt and pepper to taste.
  3. Preheat the grill to medium. Toast the bread on both sides. Spread the cheese mixture thickly on top of the toasts, about 1 cm thick and right to the edges to avoid them burning under the grill. Place under the grill until the topping is nicely browned, then serve.
Tags:
Hix Oyster & Chop House
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