www.odlums.ie /recipes/smokies/

What you need:

  • 1 level tbsp Odlums Cream Plain Flour
  • 450g/1lb Smoked Haddock (skins & bones removed), diced
  • 2 tbsp Roma Olive Oil
  • 1 small punnet Cherry Tomatoes, halved
  • 3 Spring Onions/Scallions, thinly sliced
  • 150ml/¼ pint Milk
  • 200g tub Crème fraîche
  • Freshly Ground Pepper
  • 125g/4oz Grated Cheddar Cheese

How to:

  1. Heat a frying pan and add the oil.
  2. Fry the smoked haddock pieces, takes about 3 minutes.
  3. Sprinkle over the flour and stir well.
  4. Add the cherry tomatoes, spring onions, milk and crème fraîche. Cook for a further 4 to 6 minutes stirring all the time until mixture thickens and reduces a bit.
  5. Shake on some pepper to taste.
  6. Remove from the heat and divide between four to six ramekins (depending on size)
  7. Sprinkle top of each with cheese and place under a preheated grill for two to three minutes until cheese is bubbling and slightly browned.
  8. Serve with salad or farmhouse bread.
smokies-r

Smokies

Category

Back to School

What you need:

  • 1 level tbsp Odlums Cream Plain Flour
  • 450g/1lb Smoked Haddock (skins & bones removed), diced
  • 2 tbsp Roma Olive Oil
  • 1 small punnet Cherry Tomatoes, halved
  • 3 Spring Onions/Scallions, thinly sliced
  • 150ml/¼ pint Milk
  • 200g tub Crème fraîche
  • Freshly Ground Pepper
  • 125g/4oz Grated Cheddar Cheese

How to:

  1. Heat a frying pan and add the oil.
  2. Fry the smoked haddock pieces, takes about 3 minutes.
  3. Sprinkle over the flour and stir well.
  4. Add the cherry tomatoes, spring onions, milk and crème fraîche. Cook for a further 4 to 6 minutes stirring all the time until mixture thickens and reduces a bit.
  5. Shake on some pepper to taste.
  6. Remove from the heat and divide between four to six ramekins (depending on size)
  7. Sprinkle top of each with cheese and place under a preheated grill for two to three minutes until cheese is bubbling and slightly browned.
  8. Serve with salad or farmhouse bread.
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