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Declan MacManus’ Smoked Haddock Smokies

Never disregard a fish recipe that looks to simple, let the fish do the talking!

Creamy haddock served with white sourdough bread

Photo: Declan MacManus, East Cafe Bar, Howth

Everyday Cook

Skill level


Cooking time

Quick and easy


Serves 4

  • 4 pieces smoked haddock (skinned)
  • crème fraîche 
  • pouring Cream
  • spring onions (chopped)
  • grated cheddar 


  1. Cut the haddock into bitesize chunks
  2. Heat the crème fraîche and cream in a sauce pan (enough to generously coat the haddock).  There are no exact quantities for this, just balance to the consistency you like!
  3. Add the haddock and gently simmer for about 5 minutes until the haddock is cooked.  Take a piece out and look, it should be white all the way through
  4. Add the chopped spring onions and stir in
  5. Transfer to small dishes that can be put under the grill and sprinkle a generous amount of grated cheese on top
  6. Transfer to under the grill until cheese has melted
  7. Serve with a wedge of lemon and some nice white sourdough bread
Recipe supplied by Declan MacManus

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