Smoked haddock & colcannon
- Preparation and cooking time
- Total time
- Ready in 10 minutes
- Easy
- Serves 2
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- 2 smoked haddockfillets, preferably undyed about 140g/5oz each
- good splash milk
- 2 eggs
- 450g pack ready-made colcannon or other flavoured ready-made mashed potato
- handful chivessnipped
Nutrition: per serving
- kcal422
- fat18g
- saturates3g
- carbs27g
- sugars0g
- fibre4g
- protein40g
- salt4.08g
Method
step 1
Lay the haddock fillets in a shallow microwaveable dish and pour the milk over to half cover. Cover with cling film and microwave on High for 4-5 mins until the haddock flesh flakes easily. Meanwhile, get a pan of water on for the eggs.
step 2
Crack the eggs into the simmering water and poach for around 1-2 mins until the white is set, but the yolks are still soft. Remove the fish. Heat colcannon in the microwave according to pack instructions.
step 3
Mix half the chives into the colcannon, then spoon it between two plates. Top with the haddock and eggs and scatter with the remaining chives.
