Cheesy Smoked Haddock Pots

These tasty pots are quick and easy to make and are perfect for starters or a quick lunch.

Serves 2

  • 1 x 170g Smoked haddock loin portion, chopped into bite-sized pieces
  • A small knob of butter
  • 2 large vine tomatoes, skinned & chopped
  • 4 tbsp double cream
  • 50g Parmesan cheese, grated
  • 50g Gruyère cheese, grated

Top Tips

To skin tomatoes easily, slice a shallow X at the top of the tomato; place in boiling water for 45-60 seconds, until skin starts to come apart; place directly into iced water and peel off skin.

Why not add in a dab of Dijon mustard or a squeeze of lemon juice with the cream for a more tangy pot?



  1. Preheat your oven to 200C
  2. Butter 2 ramekin dishes and divide the chopped tomatoes and fish between them.
  3. Spoon on 2 tbsp double cream per pot and season with freshly ground black pepper.
  4. Mix the 2 cheeses together and divide between the 2 ramekins.
  5. Bake in the oven for 12-15 minutes until brown and bubbling on top.
  6. Serve with watercress and crusty bread.

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