Smoked Haddock (Eglefin) - poached

smoked haddock


  • Smoked Haddock
  • milk
  • freshly ground black pepper
  • bay leaf, onion, garlic, parsley, dill - optional


  1. Place the pieces of smoked haddock in a large skillet or frying pan
  2. Cover with millk
  3. add the pepper and optional herbs etc if liked
  4. Gently simmer for about 10 minutes or utill the fish starts to flake

There are methods here for pan fried, oven baked and smoked salmon in mustard sauce