SMOKED HADDOCK & CHEESE DIP
I was skeptical at first when I gazed upon the ingredients to this recipe and qsuestioned in my head if, it would taste nice, let alone work. But was I wrong, served alongside a sliced baguette or sourdough. This is perfect for a pre meal snack or an even better home movie snack.
- 200g Smoked Bacon Lardons
- 2 Shallots (Finely Chopped)
- 1 Tbsp Plain Flour
- 1 Tbsp Olive Oil
- 1 Tbsp Dried Thyme
- 2 Garlic Cloves (Finely Chopped)
- 150g Un dyed Smoked Haddock
- 400-500ml Whole Milk
- 200g Mayonaise
- 100g Sour Cream
- 40g Parmesan (Finely Grated)
- Sourdough/ Baguette To Serve
- Heat the oven to 180°C/160°C fan/gas 4. Heat a frying pan over a medium-high heat and fry the lardons for 8-9 minutes until crisp, then transfer with a slotted spoon to a medium mixing bowl.
- Add the shallots and the olive oil to the pan and cook for 6-7 minutes, then add the flour, garlic and thyme and cook for another minute. Transfer to the bowl.
- Put the fish in the same pan and cover with milk, then bring up to a simmer and poach for 2 minutes on each side or until just cooked through. Lift out the fish with a slotted spoon and put on to a plate lined with kitchen paper. Discard the milk.
- Stir the mayonnaise, soured cream and half the parmesan into the bacon and shallot mixture, then season with a good pinch of pepper no salt.
- Remove and discard the skin and any bones from the fish, break it into flakes, then carefully mix it into the dip.
- Put into 2 x 250ml baking dishes and top with the remaining parmesan. Bake for 12-15 minutes until golden and bubbling. Serve warm with the bread.