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Mustard mash with smoked haddock and poached eggs
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This is a great recipe for brunch or supper. The mash is also good with grilled steak or roast beef.
Serves: 4
1.2kg King Edward potatoes, peeled and cut into chunks
750g Waitrose Frozen Smoked Haddock Fillets, thawed, cut into 4 equal-sized pieces
75g unsalted butter
400ml whole milk
1 bunch salad onions, chopped
2 tsp wholegrain mustard
1-2 tbsp Waitrose Creamed Horseradish
4 medium eggs
4 tbsp extra virgin olive oil
½ x 25g pack chives, snipped
Cook's tip
To get ahead, poach the eggs an hour or two in advance, keep them in a bowl of iced water, then slip them back into boiling water for 1-2 minutes to reheat when ready to serve.
This recipe was first published in September 2002.
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