Sussex Smokie
Flaked smoked haddock baked in a rich, creamy Cheddar sauce topped with golden breadcrumbs, a beloved Sussex coastal pub favourite.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 485 kcal
Equipment
- •baking dish
- •frying pan
- •saucepan
- •whisk
- •box grater
Nutrition
Per serving, approximate
- Calories
- 485 kcal
- fat
- 32 g
- carbs
- 16 g
- fibre
- 1 g
- protein
- 34 g
- calories
- 485 kcal
Instructions
- 1
Preheat the oven to 200°C (180°C fan).
- 2
Place the smoked haddock into a wide frying pan and pour over the milk.
- 3
Simmer gently over a low heat on the hob for 5 minutes until the fish flakes.
- 4
Lift the haddock onto a plate and pour the warm poaching milk into a jug.
- 5
Flake the fish into bite-sized chunks, discarding the skin and bones.
- 6
Melt the butter in a saucepan over medium heat, then stir in the flour for 1 minute.
- 7
Gradually whisk in the reserved milk until the sauce is smooth and thick.
- 8
Stir in the double cream, English mustard, nutmeg, black pepper, and half the Cheddar.
- 9
Gently fold the flaked haddock and snipped chives into the warm cheese sauce.
- 10
Transfer the mixture into a shallow baking dish or individual ramekins.
- 11
Mix the breadcrumbs with the remaining Cheddar and scatter evenly over the top.
- 12
Bake for 15 to 20 minutes until golden brown and bubbling at the edges.
Chef's tips
Choose undyed smoked haddock for the most authentic and natural flavour. Be gentle when folding the fish into the sauce so the chunks remain substantial rather than breaking down completely. Season carefully with salt, as smoked fish and mature cheese already contain plenty.
Ingredient substitutions
- mature Cheddar cheese → Sussex Charmer cheese or mature Gouda
- double cream → crème fraîche for a slightly tangier sauce
Storage
Keep leftovers refrigerated in an airtight container for up to 2 days.
Reheating
Reheat in an oven preheated to 180°C (160°C fan) for 15 minutes until piping hot throughout.
Common mistakes to avoid
- •Boiling the fish vigorously during poaching, which toughens the delicate flesh
- •Adding extra table salt before tasting the finished sauce
- •Breaking the fish flakes down too small, creating a paste instead of a chunky bake
Serving suggestions
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