Swine and Cheese

A passion for Pigs and Food

Haggis and smoked haddock

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I know this sounds like an unlikely combination but trust me this is delicious either as a starter or for  a main course depending on the size of haggis you are using. I have won over countless haggis-haters with this recipe. Obviously don’t tell them the base is the haggis until after they’ve scoffed every last morsel! Perfect for Burn’s night.

This recipe serves approx 6 people as a starter

1lb (450g) smoked haddock (try our Dukeshill Arbroath Smokies)

1lb (450g) haggis (no need to steam it first)

10floz (275ml) milk

small, peeled, halved onion

handful parsley

6 black peppercorns

1.5lb (675g) potatoes

2oz (50g) butter

2 cloves fresh garlic chopped

15g chives chopped

2 teaspoons coarse grain mustard

6oz (175g) mature cheddar, grated

2 egg yolks

groundnut oil for frying

salt and freshly ground black pepper


10floz (275ml) olive oil

2.5 (65ml) white wine vinegar

1 teaspoon English mustard powder

1 teaspoon lemon juice

1 tablespoon honey

1 teaspoon Worcestershire sauce

a splash of Tabasco

2 tablespoons coarse grain mustard

2 tablespoons orange juice

1/2 teaspoon ground cumin

10g  fresh dill

1 clove garlic

salt & freshly ground black pepper

Form the haggis into 6 flat cakes about 3″ in diameter and 1/2″ thick. Place on a greased baking tray or silicone paper.

Meanwhile poach the haddock in the milk, with the onion, peppercorns and parsley for about 15-20 minutes covered in foil. remove and allow to cool before flaking the fish into a mixing bowl. Discard the poaching liquid. Boil the potatoes, drain and mash with the butter and garlic. Add to the haddock along with the chives, mustard, cheddar and egg yolks. Either use a piping bag or just mound the mixture on to another greased baking tray to form cakes slightly smaller than the haggis cakes.

Bake the haggis cakes and fish cakes for 15 – 20 mins at 350′F, 180′C. Mix the dressing ingredients and warm over a low heat.

To serve place a fish cake on top of a haggis cake and drizzle the dressing over the top.


Written by Sarah

January 15th, 2010 at 11:49 am