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Smoked Haddock Rarebit

Course Lunch
Cuisine British
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2
Author Fiona Maclean


  • 2 pieces Smoked Haddock Fillets of smoked haddock, preferably the undyed sort.
  • 1 Medium Egg
  • 100 g Cheddar Cheese Grated
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Fresh Chives
  • 1 dash Worcester Sauce
  • 1 tablespoon Milk (or beer)


  1. Wrap the haddock in foil and bake in the oven for 10 minutes at 170c. If you prefer, you can poach the haddock gently in a little milk for just a few minutes or grill it on one side only. Your aim is not to cook the fish through, just to start the cooking process.
  2. Make up the rarebit mixture by beating the egg with mustard, worcester sauce and chives. Then add in the cheese and mix well. Add milk as necessary so that you have a thickish mixture you can spread over the fish.
  3. Line a baking tray with foil and lay the haddock pieces on the foil. Spread the rarebit mixture over the fish and put back in the oven for 10 minutes
  4. If necessary, brown the rarebit under a hot grill for a few minutes before serving. I like this with spinach but for a more substantial version you could serve mashed potatoes and perhaps buttered cabbage.

Recipe Notes

This is a low calorie dish, especially if made with half fat cheese.