Smoked haddock & Cheddar on toast

Smoked haddock & Cheddar on toast

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


  1. 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.

  2. 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.

  3. 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


2,109kJ/ 524kcals



Saturated Fat












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