Smoked Haddock, Colcannon, Poached Egg and Dill Sauce

Smoked Haddock and Dill Sauce - Seafoodie Range

A pair of gorgeously smokey Smoked Haddock fillet portions and a pouch of delectable Dill Sauce together with some premium Fish Stock. Our recipe suggestion for this combination is based on a classic recipe from the Emerald Isle 'Smoked Haddock, Colcannon, Poached Egg & Dill Sauce'. On a chilly Autumn evening, this old Irish dish will warm the Cockles of your Heart…

  • Dish Type: Main
  • Serves: 2
  • Preparation time: 15 mins
  • Cooking time: 30 mins
  • Difficulty: Medium
  • Cuisine type: British


Your FFT Fish & Sauce kit will include:

Further ingredients required to make this recipe:

  • 2 Eggs
  • 500g Potatoes
  • 150g Cabbage or Kale
  • 70g Leek
  • 1x Spring Onion
  • 20g Butter
  • 200ml Milk


  • Fish
  • Celery
  • Eggs
  • Milk


  1. To make the colcannon, peel, cut, cook, drain and mash your potatoes with a little butter and milk.
  2. Shred and cook the cabbage in some boiling salted water for about 5 – 6 minutes, until soft but not over cooked.
  3. Dice the leek finely and sweat off gently, in a small saucepan with a little butter until tender. Shred the spring onion. Add cabbage, leeks and spring onion to the mash and season to taste. Keep warm in a covered pan until required.
  4. Bring the remainder of the milk and the fish stock to the boil, in a thick bottomed pan, with a bayleaf. Pop in the smoked haddock fillets and bring back to the boil. Simmer gently for 3 – 4 minutes. Remove the fish carefully with a slotted fish slice or spoon. Transfer to a warm plate, cover with foil and keep warm.
  5. Poach the eggs in some deep, boiling water until set (but still soft inside).
  6. Whilst doing so, warm the dill sauce, by placing into a small saucepan and bringing gently to the boil.
  7. To serve, spoon the colcannon onto warmed plates. Gently peel off the skin from the smoked haddock and place the fillets onto the colcannon, pressing gently to make a good perch on which the egg can sit sit. Drain the eggs with a slotted spoon and place on top of the fish. Finally, spoon the dill sauce over and around the dish.

Nutrition per serving

  • Per Serving 474cal / 2960kj
  • Fat 35.0g
  • Saturates 19.1g
  • Carbs 44.3g
  • Sugars 6.3g
  • Protein 50.7g
  • Salt 2.85g