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Haddock Remoulade Smoked

Smoked Haddock Remoulade

  • Author: Michelle Minnaar
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x


Smoked Haddock Remoulade is a starter recipe comprising cooked smoked haddock mixed with mayonnaise, dill, lemon and capers.


  • 450g (1lb) undyed, naturally smoked, boneless, skinless haddock fillets
  • 250ml (1 cup) milk
  • 150g (5oz) mayonnaise
  • 30ml (2 tbsp) chopped dill
  • 60g (2oz) spring onions –finely sliced
  • 1 lemon, juiced
  • salt and pepper, to taste
  • 30g (1oz) lilliput capers, drained
  • ½ cucumber, washed and thinly sliced
  • 30g (1oz) watercress, leaves picked and washed
  • 6 slices bread, toasted


  1. Poach the haddock in the milk by bringing it to the boil. Simmer for 5-8 minutes or until cooked, then remove the fish from the pan. Set aside and wait for it to cool.
  2. Remove all the bones and skin, if needed, then flake the fish into little pieces.
  3. In a bowl, mix the mayonnaise, lemon juice, dill, spring onions and seasoning to form the sauce.
  4. Add the fish and stir in gently, careful not to make the mixture mushy. Refrigerate until required.
  5. Divide the remoulade equally between the toast.
  6. Sprinkle over the capers then arrange the cucumber and watercress leaves on each plate.
  7. Serve with a glass of chilled chardonnay.
  • Category: Starter
  • Method: Boil
  • Cuisine: French


  • Serving Size: 1 serving
  • Calories: 247
  • Sugar: 4.9 g
  • Sodium: 865 mg
  • Fat: 10.7 g
  • Saturated Fat: 1.9 g
  • Carbohydrates: 16 g
  • Fiber: 1.3 g
  • Protein: 23.3 g
  • Cholesterol: 150 mg

Keywords: smoked haddock recipe, smoked haddock starter