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Healthy Recipes using Smoked Hadock

Smoked Haddock and Quinoa Salad

A refreshing salad combining smoked haddock with protein-rich quinoa, fresh vegetables, and a zesty lemon dressing.

Ingredients
  • 200g smoked haddock
  • 150g quinoa
  • 1 cucumber, diced
  • 1 bell pepper, diced
  • 50g cherry tomatoes, halved
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste
Instructions
  1. Cook the quinoa according to package instructions and let it cool.
  2. In a bowl, combine diced cucumber, bell pepper, cherry tomatoes, and cooled quinoa.
  3. Flake the smoked haddock and add it to the salad, then drizzle with olive oil and lemon juice, seasoning with salt and pepper.

Smoked Haddock and Spinach Frittata

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

Ingredients
  • 200g smoked haddock
  • 4 eggs
  • 100g fresh spinach
  • 1 onion, chopped
  • 2 tbsp milk
  • Salt and pepper to taste
  • 1 tbsp olive oil
Instructions
  1. Preheat the oven to 180°C (350°F).
  2. In a skillet, heat olive oil and sauté the onion until translucent, then add spinach until wilted.
  3. In a bowl, whisk eggs and milk, season with salt and pepper, then fold in the smoked haddock and spinach mixture. Pour into the skillet and cook for a few minutes before transferring to the oven to bake until set.

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
  • 300g sweet potatoes, boiled and mashed
  • 1 egg
  • 50g breadcrumbs
  • 1 tbsp fresh dill, chopped
  • Salt and pepper to taste
  • 200g Greek yogurt
  • 1 tbsp lemon juice
Instructions
  1. In a bowl, mix the mashed sweet potatoes, flaked smoked haddock, egg, dill, salt, and pepper.
  2. Form the mixture into small cakes, coat with breadcrumbs, and pan-fry in a little olive oil until golden brown.
  3. For the dip, combine Greek yogurt with lemon juice and serve alongside the cakes.

Smoked Haddock and Broccoli Stir-Fry

A quick and healthy stir-fry featuring smoked haddock and vibrant broccoli, perfect for a light dinner.

Ingredients
  • 200g smoked haddock
  • 200g broccoli florets
  • 1 bell pepper, sliced
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • Cooked brown rice for serving
Instructions
  1. In a pan, heat sesame oil and sauté garlic until fragrant, then add broccoli and bell pepper, cooking until tender.
  2. Add flaked smoked haddock and soy sauce, stirring until heated through.
  3. Serve over cooked brown rice.

Smoked Haddock and Avocado Toast

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

Ingredients
  • 2 slices whole-grain bread
  • 100g smoked haddock
  • 1 ripe avocado
  • Juice of 1 lime
  • Salt and pepper to taste
  • Fresh herbs for garnish
Instructions
  1. Toast the whole-grain bread until golden.
  2. In a bowl, mash the avocado with lime juice, salt, and pepper.
  3. Spread the avocado mixture on the toast, top with flaked smoked haddock, and garnish with fresh herbs.

Smoked Haddock and Lentil Soup

A hearty and nutritious soup made with smoked haddock and lentils, perfect for a comforting meal.

Ingredients
  • 200g smoked haddock
  • 150g green lentils
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 liter vegetable broth
  • Salt and pepper to taste
Instructions
  1. In a pot, sauté onion, carrots, and celery until soft.
  2. Add lentils and vegetable broth, bring to a boil, then simmer until lentils are tender.
  3. Stir in flaked smoked haddock, season with salt and pepper, and cook for a few more minutes before serving.

Smoked Haddock and Cauliflower Bake

A creamy and cheesy bake combining smoked haddock with cauliflower, perfect for a comforting yet healthy meal.

Ingredients
  • 200g smoked haddock
  • 1 head of cauliflower, cut into florets
  • 200ml low-fat milk
  • 50g grated cheese
  • 1 tbsp mustard
  • Salt and pepper to taste
Instructions
  1. Preheat the oven to 200°C (400°F).
  2. Steam cauliflower florets until tender, then place in a baking dish with flaked smoked haddock.
  3. In a saucepan, heat milk, stir in mustard, and season with salt and pepper. Pour over the cauliflower and haddock, sprinkle with cheese, and bake until golden.

Smoked Haddock Tacos with Cabbage Slaw

Flavorful tacos filled with smoked haddock and a crunchy cabbage slaw, perfect for a healthy twist on taco night.

Ingredients
  • 200g smoked haddock
  • 4 small corn tortillas
  • 100g red cabbage, shredded
  • 1 carrot, grated
  • 2 tbsp lime juice
  • Salt and pepper to taste
  • Fresh cilantro for garnish
Instructions
  1. In a bowl, mix shredded cabbage, grated carrot, lime juice, salt, and pepper to create the slaw.
  2. Warm the corn tortillas in a skillet, then fill each with flaked smoked haddock and top with cabbage slaw.
  3. Garnish with fresh cilantro before serving.

Smoked Haddock and Chickpea Salad

A protein-rich salad featuring smoked haddock and chickpeas, tossed with fresh herbs and a lemon vinaigrette.

Ingredients
  • 200g smoked haddock
  • 1 can chickpeas, drained and rinsed
  • 1 red onion, diced
  • 1 cucumber, diced
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste
Instructions
  1. In a large bowl, combine chickpeas, diced onion, cucumber, and flaked smoked haddock.
  2. In a separate bowl, whisk together olive oil, lemon juice, salt, and pepper, then pour over the salad.
  3. Toss gently to combine and serve chilled.

Smoked Haddock and Zucchini Noodles

A low-carb dish featuring smoked haddock served over spiralized zucchini noodles, tossed in a light garlic sauce.

Ingredients
  • 200g smoked haddock
  • 2 medium zucchinis, spiralized
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish
Instructions
  1. In a skillet, heat olive oil and sauté garlic until fragrant, then add spiralized zucchini and cook until just tender.
  2. Add flaked smoked haddock and season with salt and pepper, tossing to combine.
  3. Serve garnished with fresh parsley.