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Recipe for :

Smoked Haddock Welsh Rarebit

This recipe has been reproduced with the kind permission of The North East of Scotland Fisheries Development Partnership.

In the Partnership's quest to promote haddock throughout the United Kingdom, they contacted Grampian and celebrity chefs for their assistance. This recipe was contributed by James Martin.

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3 x 175g smoked haddock fillets (un dyed)
30 small ready made tartlet cups

325g strong Cheddar cheese
75ml milk
1 egg yolk
1 whole egg
1/2 tablespoon mustard powder
30g plain flour
1/2 teaspoon Worcester sauce, Tabasco sauce
25g fresh white breadcrumbs

Tomato Chutney:
15g root ginger
4 red chillies
2kg red tomatoes
500g apples, peeled and chopped
200g sultanas
400g chunky chopped shallots
450g brown sugar
570ml malt vinegar


  • Season the haddock well and place in the oven with a little olive oil and cook for about 5–6 minutes.
  • Grate the cheese and add to the pan with the milk and gently warm in a pan until dissolved, remove from the heat and cool.
  • Add the whole egg and yolk, mustard, breadcrumbs and a dash of both Worcester and Tabasco, season and allow to cool.
  • Flake the haddock to remove any bones and place the chutney in the bottom of the tarts, top with the flaked fish.
  • Preheat the grill to a high heat and top the haddock with the rarebit and place under the grill until golden brown on top.


  • Remove the haddock from the grill and serve at once.


Make the chutney chunky (not smooth) but cut the ingredients small.

James Martin
for The North East of Scotland Fisheries Development Partnership