Smoked haddock rarebit
20 Minutes
Good Source of vitamin B6
Try a new take on cheesy Welsh rarebit with flaky smoked haddock and tender spinach for an easy dinner idea. Find more Dinner recipes over at Bradley's Fish Factory.
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  • 360g pack frozen smoked haddock fillets, defrosted
  • 125g baby spinach
  • 1 tbsp wholegrain mustard
  • 1 tsp plain flour
  • 2 tbsp milk
  • ½ tsp Worcestershire sauce, or to taste
  • 200g 30% reduced-fat medium cheese, grated
  • 4 slices of bread
  • 1 egg yolk
  • 80g bag watercress, spinach and rocket
  • 2 oranges, peeled, each cut into 6 slices
  • extra-virgin olive oil, for drizzling


  • Preheat the grill to high. Put the haddock on a baking sheet and grill for 18 mins until opaque and cooked through. Cover, set aside and keep warm. Put the spinach in a colander and pour over boiling water to wilt. Use the back of a spoon to press out excess liquid, then set aside.

  • In a nonstick saucepan, mix the mustard, flour and 2 tsp milk into a paste. Pour in the rest of the milk and the Worcestershire sauce and cook over a low heat, stirring, for 1 min. Tip in the cheese and stir until melted, taking care not to let the mixture boil. Remove from the heat and set aside to cool a little.

  • Lightly toast the bread on both sides and place on a baking sheet. Divide the spinach between the toasts and top each with a piece of haddock. Beat the egg yolk into the warm cheese mixture and spoon over the haddock. Grill for 2-3 mins until golden and bubbling. Divide the watercress salad and orange slices between 4 plates and serve with the haddock rarebit, with a little oil drizzled over the salad to serve.

  • Tip: Swap the milk for beer or cider to give your rarebit a richer taste.

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