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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.
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
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.