The view from Orford Quay at dusk is very special.
I am on a low carb diet at the moment so Pinneys‘ shop just down the road comes in very handy. I have had their smoked salmon with cream cheese for breakfast, smoked salmon bits in scrambled egg for lunch, andsmoked haddock rarebit for supper. Not all in the same day, though.
Pinneys smoked haddock is so good because it’s not that luminous yellow colour but instead a pale gold. This is because it has no artificial colouring or preservatives. The rarebit gives a contrasting strong punchy flavour. If I hadn’t been low carbing, I may have made the topping differently adding some breadcrumbs or flour but this way was quick and easy, albeit a bit runny.
INGREDIENTS ( Serves two hungry people)
350g piece smoked haddock
50g Comte, grated
50g Cheddar, grated
Shake of Worcester sauce, how much depending on taste
Quarter tsp Colmans mustard
Some cherry tomatoes
Tsp olive oil
250g fresh spinach
Small knob of butter
2 cloves garlic, crushed
1.Mix the cheese, egg and condiments together.
2. Heat oven to 175C fan and cook the haddock in two pieces for 3-4 mins and roast the tomatoes in the olive oil at the same time.
3. Meanwhile melt the butter and cook the garlic in it gently to soften.
4. Turn the grill onto high, put the cheesy mixture on top of the fish and grill till golden brown and bubbling. At the same time, wilt the spinach in the garlicky butter. Season well and squash any moisture out. Serve the haddock on a bed of spinach with the tomatoes.