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    Smoked Haddock Rarebit

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    Smoked Haddock Rarebit

    Serves: Serves 6 as a brunch or snack


    • 300ml milk
    • 1 bay leaf
    • 4 black peppercorns
    • 2 tbsp chopped parsley
    • 2 sprigs parsley
    • 60g unsalted butter
    • 60g plain flour
    • 60g grated mature Cheddar
    • 1 tsp English mustard
    • 350g hot-smoked haddock fillet
    • 2 egg yolks
    • 1 tbsp Worcestershire sauce
    • 1/2 lemon, juiced
    • 3 tomatoes


    1. Pour 300ml milk into a saucepan, add 1 bay leaf, 4 black peppercorns and 2 sprigs parsley (with stalks). Bring to the boil.
    2. Remove from the heat, cover and cool. In a separate large pan, melt 60g unsalted butter, then add 60g plain flour and stir to make a paste.
    3. Slowly strain the milk into the paste, stirring continuously to create a smooth sauce. Cook for 5 minutes until thickened, then remove from the heat.
    4. Stir in 60g grated mature Cheddar and 1 tsp English mustard. Break 350g hot-smoked haddock fillet into flakes and stir into the sauce. Add 2 egg yolks, 2 tbsp chopped parsley, 1 tbsp Worcestershire sauce, the juice of ½ lemon and pepper to taste.
    5. Pour into a bowl, cover and leave to cool. When ready to serve, preheat the grill to high. Toast 6 chunky slices of bread on one side only. Deseed and chop 3 tomatoes and scatter on the untoasted side of the bread. Add a good dollop of the haddock mixture and grill until golden brown

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