Smoked haddock tartare

By Juliette Kellow

Give your Christmas party an extra pinch of class with this delicate smoked haddock canapé recipe.
Serves 4


  • 125g smoked haddock, finely chopped
  • 1 small tomato, peeled, seeds removed and finely diced
  • ½ shallot, finely diced
  • 1 tsp parsley, chopped, plus extra to garnish
  • 30g cucumber, peeled and finely diced
  • 1 small boiled potato, diced into small cubes
  • 1 tbsp light mayonnaise
  • ½ tsp Dijon mustard
  • 16 mixed, good quality, small crackers


Place all the ingredients (except for the crackers) into a bowl, season with salt and pepper and mix together.

Place 4 crackers on each of 4 serving plates and top with the haddock tartare. Garnish with extra parsley and serve.

Tip: As an alternative to crackers, the mixture can be served on thin slices of toasted baguette or blinis.

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