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Healthy Recipes using Smoked Haddock

Smoked Haddock and Quinoa Salad

A refreshing salad featuring smoked haddock, protein-packed quinoa, and vibrant vegetables, perfect for a light lunch or dinner.

Ingredients
  • 200g smoked haddock, flaked
  • 150g cooked quinoa
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Fresh parsley for garnish
Instructions
  1. In a large bowl, combine the cooked quinoa, cherry tomatoes, and cucumber.
  2. Add the flaked smoked haddock, olive oil, lemon juice, salt, and pepper, and toss gently to combine.
  3. Garnish with fresh parsley and serve chilled or at room temperature.

Smoked Haddock and Spinach Frittata

A protein-rich frittata packed with smoked haddock and fresh spinach, perfect for breakfast or brunch.

Ingredients
  • 4 large eggs
  • 100g smoked haddock, flaked
  • 2 cups fresh spinach
  • 1 small onion, diced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 180°C (350°F).
  2. In a skillet, heat olive oil over medium heat and sauté the onion until translucent.
  3. Add the spinach and cook until wilted, then stir in the smoked haddock.
  4. Whisk the eggs in a bowl, season with salt and pepper, then pour over the mixture in the skillet.
  5. Cook on the stovetop for a few minutes, then transfer to the oven and bake for 15-20 minutes until set.

Smoked Haddock and Cauliflower Bake

A creamy and comforting baked dish combining smoked haddock with cauliflower and a light cheese sauce.

Ingredients
  • 300g smoked haddock, skin removed
  • 1 head of cauliflower, cut into florets
  • 200ml low-fat milk
  • 2 tablespoons whole wheat flour
  • 50g grated cheese (optional)
  • Salt and pepper to taste
  • Fresh chives for garnish
Instructions
  1. Preheat the oven to 190°C (375°F).
  2. Steam the cauliflower florets until tender, then place them in a baking dish.
  3. In a saucepan, whisk together the milk and flour over medium heat until thickened, then season with salt and pepper.
  4. Layer the smoked haddock over the cauliflower, pour the sauce on top, and sprinkle with cheese if using.
  5. Bake for 25-30 minutes until golden and bubbling, then garnish with fresh chives.

Smoked Haddock and Sweet Potato Cakes

Deliciously crispy cakes made from smoked haddock and sweet potatoes, served with a tangy yogurt dip.

Ingredients
  • 200g smoked haddock, flaked
  • 300g sweet potato, cooked and mashed
  • 1 egg
  • 50g breadcrumbs
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper to taste
  • Olive oil for frying
  • 150g Greek yogurt
  • 1 tablespoon lemon juice
Instructions
  1. In a bowl, mix the flaked smoked haddock, mashed sweet potato, egg, breadcrumbs, dill, salt, and pepper until combined.
  2. Form the mixture into small patties.
  3. Heat olive oil in a skillet over medium heat and fry the cakes for 4-5 minutes on each side until golden brown.
  4. In a small bowl, mix Greek yogurt with lemon juice for the dip, and serve alongside the cakes.

Smoked Haddock and Asparagus Risotto

A creamy risotto infused with smoked haddock and fresh asparagus, making for a rich and satisfying meal.

Ingredients
  • 200g arborio rice
  • 100g smoked haddock, flaked
  • 1 bunch asparagus, trimmed and cut into pieces
  • 1 onion, finely chopped
  • 1 garlic clove, minced
  • 750ml vegetable stock
  • 50ml white wine
  • 2 tablespoons olive oil
  • Parmesan cheese for serving
Instructions
  1. In a saucepan, heat the vegetable stock and keep it warm.
  2. In a separate pan, heat olive oil and sauté the onion and garlic until soft.
  3. Add the arborio rice and stir for a minute, then pour in the white wine and cook until absorbed.
  4. Gradually add the warm stock, stirring continuously until the rice is creamy and al dente.
  5. Stir in the smoked haddock and asparagus, cooking for a few more minutes until heated through. Serve with Parmesan cheese.

Smoked Haddock and Chickpea Stew

A hearty stew featuring smoked haddock and chickpeas, packed with flavor and nutrients, perfect for a cozy dinner.

Ingredients
  • 200g smoked haddock, cut into chunks
  • 1 can chickpeas, drained and rinsed
  • 1 can diced tomatoes
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh coriander for garnish
Instructions
  1. In a large pot, heat olive oil and sauté the onion and garlic until fragrant.
  2. Add the diced tomatoes, chickpeas, smoked paprika, salt, and pepper, and simmer for 10 minutes.
  3. Stir in the smoked haddock and cook for an additional 5 minutes until the fish is cooked through.
  4. Garnish with fresh coriander before serving.

Smoked Haddock and Avocado Toast

A nutritious twist on classic avocado toast, topped with smoked haddock for added protein and flavor.

Ingredients
  • 2 slices whole grain bread
  • 100g smoked haddock, flaked
  • 1 ripe avocado
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Red chili flakes for garnish
Instructions
  1. Toast the whole grain bread until golden brown.
  2. In a bowl, mash the avocado with lemon juice, salt, and pepper.
  3. Spread the avocado mixture on the toasted bread and top with flaked smoked haddock.
  4. Sprinkle with red chili flakes for an extra kick before serving.

Smoked Haddock and Broccoli Pasta

A light pasta dish featuring smoked haddock and steamed broccoli, tossed in a lemony olive oil dressing.

Ingredients
  • 200g whole grain pasta
  • 100g smoked haddock, flaked
  • 1 cup broccoli florets
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Grated Parmesan for serving
Instructions
  1. Cook the whole grain pasta according to package instructions, adding the broccoli florets in the last 3 minutes of cooking.
  2. Drain the pasta and broccoli, then return to the pot.
  3. Add the flaked smoked haddock, olive oil, lemon juice, salt, and pepper, and toss to combine.
  4. Serve with grated Parmesan on top.

Smoked Haddock and Lentil Soup

A nourishing soup made with smoked haddock and lentils, rich in protein and fiber, perfect for a healthy meal.

Ingredients
  • 200g smoked haddock, cut into pieces
  • 1 cup green or brown lentils
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cups vegetable broth
  • 1 teaspoon thyme
  • Salt and pepper to taste
Instructions
  1. In a large pot, sauté the onion, carrots, and celery until softened.
  2. Add the lentils, vegetable broth, thyme, salt, and pepper, and bring to a boil.
  3. Reduce heat and simmer for 25-30 minutes until lentils are tender.
  4. Stir in the smoked haddock and cook for an additional 5 minutes before serving.

Smoked Haddock and Zucchini Noodles

A low-carb dish featuring spiralized zucchini noodles topped with smoked haddock and a light garlic sauce.

Ingredients
  • 2 medium zucchinis, spiralized
  • 100g smoked haddock, flaked
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh basil for garnish
Instructions
  1. In a skillet, heat olive oil and sauté the garlic until fragrant.
  2. Add the spiralized zucchini and cook for 2-3 minutes until just tender.
  3. Stir in the flaked smoked haddock and cook until heated through, seasoning with salt and pepper.
  4. Serve garnished with fresh basil.