Haddock is also one of the most popular smoked fish: it’s sold dyed and un-dyed as Finnan haddie (cold-smoked fish on the bone), and is turned into Arbroath smokies (a hot-smoked artisanal ...

In a large saucepan, bring the milk up to the boil. Place the smoked haddock into the milk and turn off the heat. Place a lid on the pan and leave to gently poach in the milk for approximately 8 ...

Method1. First make the smoked haddock pâté. To poach the fish pour the milk into a large frying pan and add the bay leaves. Bring to a very gentle simmer and place the fish into the milk ...