This dish from Kevin Dundon really highlights Irish food, creating a delicious balance between the smoked fish and the strong cheese
"This dish really showcases the best of Irish ingredients. The smoked haddock combined with the vintage Irish cheese and some crusty bread for dipping is a match made in heaven. It’s great as a starter but also works well as a dip at a cocktail party."– Kevin Dundon
Yield: Serves 4
- 1 tablespoon olive oil
- 2 fillets naturally smoked haddock, skin removed and diced
- 110ml crème fraîche
- 110ml fresh cream
- 200g cherry tomatoes, halved
- 3 spring onions
- 100g Wexford vintage cheddar, grated
- Preheat the grill of an oven to medium.
- Heat a large frying pan with oil and fry the haddock pieces for approximately two minutes.
- Add the crème fraîche, cream, tomatoes and spring onions and simmer for a further three to five minutes. Season lightly.
- Remove from the heat and divide the mixture between four ramekin dishes.
- Sprinkle the cheese over the top of the fish and sauce, then place under the grill for two to three minutes until the cheese is bubbling and slightly browned.
- Serve immediately with some nice crusty bread or salad
TIP: Use Wicklow or Cashel Blue instead of the cheddar if preferred.
Recipe: Kevin Dundon
Photography: Harry Weir, assisted by Brian Clarke
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