Smoked Haddock Bake
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This simple, warm and comforting Scottish Smoked Haddock Bake recipe is perfect for your St. Andrew’s Day celebrations! Tender smoked haddock is paired with peas, beans, potatoes and spring onions in a creamy sauce before being baked under a breadcrumb topping for this very traditional take on a fish pie. Serve it by itself in warm bowls, or with a side of seasonal greens.
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On November 30, Scotland will celebrate the Feast of St Andrew’s Day, an annual celebration of their homeland and patron saint, Andrew, a disciple of Jesus.
This year to celebrate I’ll be making a Smoked Haddock Bake, an easy chef’s recipe, is a delicious way to celebrate St Andrew’s Day, an annual celebration in honor of Scotland’s patron saint.
Who Was St Andrew, Patron Saint of Scotland?
“Andrew died a martyr, and was crucified in Greece on an X-shaped cross in 60 AD, rather than the ‘T’ shape cross that Jesus was crucified on. This type of cross is also known as a saltire – the symbol that makes up the Scottish flag,” writes the Telegraph.
Smoked Haddock to Celebrate St Andrew’s Day
While there are many traditional foods served for St. Andrews Day, I chose Chef Adam Newth’s Smoked Haddock Bake, an easy dish the entire family will love. “Coming from Arbroath,” he says, “I’ve always loved seafood, and to create the St Andrew’s Day fish dish, I chose smoked North sea haddock, to take a twist on the traditional fish pie – warm, comforting and homely- perfect fare for the winter evenings.”
Ingredients
Based on Chef Newth’s recipe with grams converted to U.S. measurements.
- Scottish smoked haddock (cut into chunks): If smoked haddock isn’t available, look for smoked cod or smoked mackerel
- Potatoes: You can use russet or I love gold potatoes in this recipe too
- Spring onions (or green onions)
- Peas: fresh or frozen
- Broad Beans: popped out of their skins (or substitute fava or Butter Beans)
- Fresh parsley
- Low-fat Crème Fraiche (you can also substitute sour cream)
- Parmesan cheese
- Breadcrumbs
- Ground nutmeg
Frequently Asked Questions
Yes, you can assemble the bake and store it in the refrigerator a few hours ahead – just add the breadcrumb topping while the oven is heating up to bake it!
Yes, but the smoked fish does add a lot of flavor so be careful to make sure it is seasoned properly with salt so it does not taste flat. If you like the taste, a spoonful of smooth French Dijon mustard is not traditional, but would also add a boost to the sauce in place of the smoked fish.
More Scottish Recipes You Might Enjoy
- Scottish Oat Scones with Maple Syrup
- Slow Cooker Scottish Beef Stew with Potatoes
- Scottish Millionaires Shortbread Recipe (with no corn syrup!)
- Classic Traditional Scottish Shortbread
- Cheddar and Onion Breakfast Sandwich Recipe
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Smoked Haddock Recipe
Ingredients
- 2 filets Scottish smoked haddock (smoked cod or mackerel can also be used)
- 2 potatoes peeled and diced small
- 4 spring onions finely sliced
- 1/4 cup peas fresh or frozen
- 1/4 cup broad beans popped out of their skins – Fava or Butter Beans work as well
- 2 tablespoons parsley chopped
- 1 cup Crème Fraiche low fat preferred
- 1/4 cup Parmesan cheese
- 1/2 cup plain bread crumbs
- 1/2 teaspoon ground nutmeg
Instructions
- Preheat oven to 350F. Parboil the diced potato in salted water, until it has softened slightly but is not completely cooked. Then drain and let cool.
- Add the chopped haddock, potatoes, onions, peas, broad beans, Crème Fraiche, and nutmeg to a large bowl with a good pinch of salt and pepper; mix until combined.
- Spoon the mix into a 1.5-quart (or 8-inch) baking pan, leaving room at the top. Mix the Parmesan and breadcrumbs together and sprinkle across the top to cover.
- Bake for 20 mins and serve.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
How many servings is this please
Where do the potatoes come in the recipe.
Add the potatoes along with the haddock and other ingredients prior to transferring the mixture to a baking dish or ramekins.