Smoked Haddock with Lancashire Cheese Rarebit
- 4 x 150g smoked haddock pieces
- 100g Lancashire cheese
- 1 egg, beaten
- 2 spring onions, sliced
- 1 tomato, diced
- 1 tsp English mustard
- 1/4 tsp Tabasco
- 1 tsp Worcestershire sauce
- 100g leeks, thinly sliced
- 20g butter
- 200g new potatoes
1 Pre heat the oven to 200°C / 180°C Fan / Gas Mark 6.
2 To make the Lancashire rarebit, grate the cheese, then add the spring onion and tomato into the bowl.
3 Add in the egg, mustard, Tabasco and Worcestershire sauce and mix well.
4 Place your smoked haddock onto a slightly oiled tray and top each piece of fish with a generous mound of Lancashire rarebit. Bake in the oven for 8 minutes.
5 Melt the butter in a sauce pan, add the leeks and season with salt to taste.
6 Boil the new potatoes in lightly salted water for 15 minutes.
7 Serve the fish on a mound of buttered leeks and serve with the new potatoes.
CHEF’S TIP This Lancashire rarebit tastes great on toast or folded through some eggs to make an omelette.