Smoked fish gratin with rye crumbs
Prep time: 30 minsTotal time: 
Smoked fish gratin with rye crumbs
Rye bread adds a tangy and slightly malted flavour to the top of this creamy smoked haddock, leek and cabbage gratin. It’s a substantial main course in its own right, but you can serve with some buttered new potatoes if you like
Prep time: 30 minsTotal time: 
Abigail Spooner
Abigail Spooner
Ingredients
- 30g unsalted butter
- 200g leeks, trimmed and sliced
- ½ savoy cabbage (about 300g), cored and shredded
- 1 slice Kelderman German-style Rye Bread (about 70g)
- 200g lighter crème fraîche
- 1 tbsp lemon juice
- 100g medium cheddar, finely grated
- 15g capers (drained weight)
- ¼ x 20g pack dill, fronds chopped, plus extra to serve
- 2 x 240g packs smoked haddock fillets
Step by step
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Preheat the oven to 180°C, fan 160°C, gas 4. Melt the butter in a large sauté pan over a medium-low heat. Add the leeks and cabbage, then season and stir to coat in the butter. Add 2 tablespoons of water and cook for 10-12 minutes until tender.
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Meanwhile, crumble the rye bread between your fingers into coarse crumbs. Put the crème fraîche, lemon juice, cheddar, capers and dill in a bowl with 1 tablespoon of water. Season with black pepper and mix well. Transfer the greens to an oven dish (about 26cm x 18cm x 6cm) and pat down to cover the base in an even layer. Skin the haddock fillets, then lay on top of the veg. Dollop over the crème fraîche mixture, then spread to cover the fish and greens. Sprinkle over the rye breadcrumbs and bake for 25-30 minutes until bubbling and golden.
