Mini smoked haddock omelettes


  • 600ml milk
  • 3 bay leaves
  • 2 slices onions
  • 6 black peppercorns
  • 600g S Collins & Son smoked haddock fillet
  • 8 eggs
  • 25g soft butter
  • 100ml double cream
  • 4 tbsp grated parmesan
  • 2 tbsp snipped chives
  • salad and lots of buttered toast, to serve

Cooking Method

  1. Mix the milk with 600ml water, the bay leaves, onion and peppercorns in a large shallow pan and bring to the boil. Add the smoked haddock, lower the heat so the liquid is just gently simmering, and poach for about 4-5 mins, or until the fish is just cooked and flakes. Lift the fish out and onto a plate, and when cool enough to handle, break into large flakes, discarding any skin and bones.
  2. Heat oven to 200C/180C fan/gas 6. Whisk the eggs and season with salt and pepper. Grease 2 x 4-hole Yorkshire pudding trays with the butter. Divide the eggs between each of the 8 holes and scatter each with the fish. Bake for 10-12 mins – they will be slightly un-set in the middle but will finish cooking under the grill.
  3. Heat the grill to high. Mix together the cream and Parmesan, spoon a little onto each omelette then grill until golden. Slide onto plates and serve sprinkled with chives, with salad and buttered toast alongside.