Smoked haddock with a poached egg

By Christopher Trotter

This dish comes from the Fife Fishermen Recipe Book, compiled by Fife food ambassador, Christopher Trotter. A tasty twist on eggs Florentine, it makes a simple, but delicious weekend bruch or Sunday evening supper.
Serves 2


  • 500ml full fat milk
  • 2 fillets smoked haddock
  • 40g butter
  • 40g plain flour
  • 2 eggs
  • Touch of mustard
  • Two handfuls of spinach


Heat the milk in a saucepan, and poach the smoked haddock fillets in it. Use a fish slice to lift out the haddock fillets, and set aside the warm milk.

Heat the butter in a pan and stir in the plain flour to make a roux. Slowly stir in the fish-infused milk to make a white sauce. Season, and add a touch of mustard, to taste.

Poach two eggs and steam the spinach.

Construct the dish by laying out a base of spinach, then the smoked haddock fillet, poached egg. You can serve it with the sauce or – as in our photo – with a simple grind of pepper instead.

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