Smoked haddock & Cheddar on toast

Name: Smoked haddock & Cheddar on toast
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Ingredients: 700 g smoked haddock fillet, skin removed (buy from the fish counter if possible); 20 g butter, plus more for spreading on the toast; 250 ml double cream; 20 g pack chives, chopped; 6 slice/s sourdough; 50 g extra mature Cheddar, grated

This meal from Diana Henry is one to eat with your best mates, not a grand lunch. Make sure you don’t cook the fillet too much or it will be overcooked by the time you’ve grilled it.

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Serves6
CourseBrunch
Prepare10 mins
Cook15 mins
Total time25 mins
PlusPreparation time 10 minutes + chilling

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700g smoked haddock fillet, skin removed (buy from the fish counter if possible)
20g butter, plus more for spreading on the toast
250ml double cream
¼ x 20g pack chives, chopped
6 slice/s sourdough
50g extra mature Cheddar, grated

Cut the haddock into 3cm, or bitesized, pieces. Melt the butter in a large nonstick frying pan over a medium heat, then add the fish and turn the pieces over as they cook. You want them to be pale gold but still a little raw in the middle – about 4-5 minutes should work. Add the cream and simmer until reduced to just coat the fish. Season, then add the chives and remove the pan from the heat. Preheat the grill while it cooks.
Grill the bread on both sides until pale gold – it’s important not to get it too dark as you’re going to cook it more. Butter the toast and put the slices on a parchment-lined baking tray, preferably one with a lip.
Spoon the haddock mixture on top of each slice, completely covering the toast. Sprinkle with the cheese and grill for 1-2 minutes, or until golden on top and the haddock is cooked through, opaque and flakes easily. Grind some black pepper over the top and serve.

Typical values per serving when made using specific products in recipe