Open Smoked Haddock and Leek Omelette

Open Smoked Haddock and Leek Omelette Recipe
  • 1 servings
  • 25 mins to prepare
Print This


  • 100g natural smoked boneless haddock
  • 1/2 leek, washed and thinly sliced (white end of leek)
  • 3 large eggs, lightly whisked
  • 1tbsp double cream
  • 1tsp fresh chopped chives
  • 25g Booths Farmhouse butter
  • Salt
  • Milled pepper


Pre-heat the grill, then place the fillet of haddock onto a plate, add 2 tbsp of water, cover with cling film and microwave for 2-3 minutes, leave to cool and flake into small chunks.

Gently cook the leeks for 5 minutes in the butter until soft. Add the cream to the eggs, lightly season and pour over the leeks. Leave to cook for 1 minute on a low heat.

Finally, scatter over the haddock flakes and chopped chives, pop under the grill for 1-2 minutes and serve with Booths ready prepared crispy green salad for a really tasty lunch or light dinner.

Got some left over smoked haddock? Try these recipes:

Smoked Haddock and Sweetcorn Chowder

Smoked Haddock and Cheddar Cheese Fishcakes