In England, Christmas dinner revolves around turkey or glazed ham. Would you ever consider cooking fish for Christmas? This healthy protein is definitely underestimated when it comes to classic holiday dishes. As a fan of fish, I recommend you trying this smoked haddock remoulade this Christmas, whether it be for breakfast on Christmas day, during cocktail hour or as a starter to the main dinner event. The smoked haddock remoulade has a beautiful balance between creaminess and acidity, along with the right amount of crunch from the toast. Best served fresh, this recipe makes for an excellent starter.
Did you know that some cultures in Europe eat fish especially during Christmas time? Central and Eastern European cultures have a long-standing tradition to eat fish as a part of Christmas dinner. According to superstition, eating fish on Christmas Eve will bring you much luck in the New Year, so people even resort to keep a fish scale in their wallet just for the purpose of good luck! If you decide to make the smoked haddock remoulade, perhaps you can try this as well and see how your luck pans out.
Smoked haddock remoulade with Lock Fyne
Today, it can be challenging to find high quality fish in supermarkets. When was the last time you cooked with a quality cod or haddock? This is where Loch Fyne saves the day! Not only does this restaurant specialise in seafood with an extensive menu, but you can also buy the raw ingredients to take home to cook. Until now I never knew you could do so!
Loch Fyne’s history spans back 40 years. Founder Johnny Noble set up his first oyster bar on the shores of the Loch Fyne in Scotland. At first, he specialised in the sale of oysters but soon Loch Fyne expanded its offering to other types of shellfish and fish. The business quickly gained momentum and its reputation for excellent produce grew. Today, there are more than 35 Loch Fyne Restaurants providing fresh, sustainably sourced, flavoursome food.
So, they’re in a pretty good place to gives us tips on how to win over our guests this Christmas with amazing fish. Especially with delicious fish courses, like the smoked haddock remoulade. According to Gary, the Head Chef at Loch Fyne, this tempting treat will go down well with your guests. It’s also packed with health benefits such as strengthening your immunity, improving the brain function and reducing stress. Now there’s a few facts for the dinner table! Don’t forget – you can buy your fresh haddock directly from your local Loch Fyne restaurant.
Just check out how I am buying fresh haddock in the video! What an amazing experience. I know where I’ll be getting my fish from now on! To find out more about Loch Fyne, please visit their homepage.
Haddock is one of Britain’s favourite fish, especially when it comes to fish and chips. Haddock is a white fleshed, saltwater fish from the North Atlantic Ocean. It is a relatively small fish, ranging from 0.9 to 1.8 kg in weight. Silver or white in colouring on the outside, it has a long black line going along its side. Fishermen use this black line to differentiate the haddock from the rest of the fish found in the Atlantic. The alternatives to haddock are other white fleshed fish. The best alternative is cod as it is very similar in terms of texture.
Is the fish fresh?
Since this smoked haddock remoulade is about using the best quality fish, you should only use fresh haddock. You can easily determine its level of freshness by looking whether the fillets are firm and hold well together. On the other hand, if the fillets are chalky, then this means that the fish is old. If you’ve got a nice piece of fresh haddock, you can smoke it. If you decide to smoke the haddock yourself, the haddock might change its colour from white to pale yellowish, just like every other smoked fish.
prepare and season
I believe every remoulade is different as a result of its chef. It all depends on how the mixture is seasoned. With the smoked haddock remoulade for example, you can choose not to add as much dill. Some people find dill too overpowering and fragrant. They say, you either love this herb or your hate it, much like cilantro.
The same goes for adding the lemon juice. If you add too much, your smoked haddock remoulade can be too acidic and the flavours out of balance. I suggest adding small amounts of lemon juice bit by bit until you reach the desired flavour. Don’t forget to season with a pinch of salt and pepper. Some people also add a bit of smoked paprika for some sweetness, but this is completely optional.
This is where you can be creative. You can serve the smoked haddock remoulade on any type of toast. Whether it be white bread, whole-grain, or even gluten-free bread. The choice is yours. You can also go carb-free and serve the smoked haddock remoulade on a slice of red pepper or simply on salad leaves.
Capers work well but everything you add at this point should be tweaked to your preference. Finely slice some baby cucumber and toss in some watercress leaves. You can also use sweet pea leaves for more sweetness.
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
- 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.
- Remove all the bones and skin, if needed, then flake the fish into little pieces.
- In a bowl, mix the mayonnaise, lemon juice, dill, spring onions and seasoning to form the sauce.
- Add the fish and stir in gently, careful not to make the mixture mushy. Refrigerate until required.
- Divide the remoulade equally between the toast.
- Sprinkle over the capers then arrange the cucumber and watercress leaves on each plate.
- 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
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