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Smoked haddock rarebit recipe

23 ratings

Try a new take on traditional Welsh rarebit with flaky smoked haddock and tender baby spinach. A dollop of mustard and dash of Worcestershire sauce gives a wonderfully rich cheese sauce, which is spooned over crisp toast layered with wilted spinach and smoked haddock, before grilling until golden. Serve with a zesty orange and watercress salad for an easy dinner that's ready in 35 minutes. See method

Serves 4
15 mins to prepare and 20 mins to cook
432 calories / serving

Ingredients

360g pack frozen smoked haddock fillets, defrosted
125g baby spinach
1 tbsp wholegrain mustard
1 tsp plain flour
2 tbsp milk
½ tsp Worcestershire sauce, or to taste
200g 30% reduced-fat medium cheese, grated
4 slices of bread
1 egg yolk

For the salad

80g bag watercress, spinach and rocket
2 oranges, peeled, each cut into 6 slices
extra-virgin olive oil, for drizzling

If you don't have smoked haddock, try using another smoked fish

Each serving contains

Energy
1810kj
432kcal 22%
Fat
19g 26%
Saturates
9g 44%
Sugars
9g 10%
Salt
3g 50%

of the reference intake
Carbohydrate 32.4g Protein 34.2g Fibre 2.8g

Method

Preheat the grill to high. Put the haddock on a baking sheet and grill for 18 mins until opaque and cooked through. Cover, set aside and keep warm. Put the spinach in a colander and pour over boiling water to wilt. Use the back of a spoon to press out excess liquid, then set aside.
In a nonstick saucepan, mix the mustard, flour and 2 tsp milk into a paste. Pour in the rest of the milk and the Worcestershire sauce and cook over a low heat, stirring, for 1 min. Tip in the cheese and stir until melted, taking care not to let the mixture boil. Remove from the heat and set aside to cool a little.
Lightly toast the bread on both sides and place on a baking sheet. Divide the spinach between the toasts and top each with a piece of haddock. Beat the egg yolk into the warm cheese mixture and spoon over the haddock. Grill for 2-3 mins until golden and bubbling. Divide the watercress salad and orange slices between 4 plates and serve with the haddock rarebit, with a little oil drizzled over the salad to serve.

Tip: Swap the milk for beer or cider to give your rarebit a richer taste.

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