Smoked Norwegian Haddock Stack

Smoked Haddock Stack

Great starter, brunch or lovely lunch, you choose!

Give your rating


Number of servings


  1. Bring a pan of water to the boil, add the potatoes and cook for 12-15 minutes until tender.  Drain and roughly crush using the back of a spoon.  Stir in half the butter, the capers, parsley and some pepper.
  2. Meanwhile place the smoked haddock in a large, lidded, shallow pan and pour over enough water to just cover.  Tuck in the bayleaf and bring just to the boil, turn down the heat, cover and leave to simmer for 5 minutes.  Turn off the heat and leave for another 5 minutes until the fish is beautifully flaky. Remove from the pan with a slotted spoon to a plate and once cool enough to handle, discard the skin and bayleaf and break the fish into chunky flakes. Stir carefully into the potatoes.
  3. With the remaining butter, whisk in the lemon juice and keep warm.  Bring a pan of water to the boil, swirl the water, break the eggs into a ramekin and add them one at a time to the water.  Simmer gently for 2-3 minutes until the whites are set. Remove with a slotted spoon.
  4. Wilt the spinach in the microwave or in a pan with a splash of water.
  5. If you fancy use a large ring mould, spoon the fish and potato mixture in the middle to make a round pile, alternatively spoon a stack into the middle of the plate.  Top with some spinach, and an egg.  Drizzle over the butter and serve.