Indulge in a dish that captures the essence of the Irish coast with these Donegal Smokies. Perfect for any occasion, this recipe brings together the rich, smoky flavour of haddock with the comforting warmth of creamy tomato compote and a hint of Irish cheddar. Best of all, you can prepare these little pots of delight ahead of time, allowing you to relax and enjoy your company while the oven works its magic. Pair it with a hearty slice of Stout City Loaf and a generous smear of butter for a meal that feels like home in every bite.
Prep Time: 20 minutes
Cook Time: 20 minutes
Serves: 2
Ingredients
- 1 fillet of smoked haddock, deboned and diced
- 50 ml tomato compote (homemade or shop-bought)
- 50 ml double cream or crème fraîche
- Mature Irish cheddar cheese, grated
- Fresh chives, finely chopped
- 2 ramekins
- Stout City Loaf, sliced, for serving
Method
- Prepare the Haddock: Carefully remove any bones from the smoked haddock fillet, then dice it into bite-sized pieces.
- Layer the Ramekins: Spoon a layer of tomato compote into the bottom of each ramekin. Add a layer of diced haddock over the compote, then continue to alternate layers of fish and compote until the ramekin is nearly full.
- Add Cream: Pour the double cream or crème fraîche over the top, letting it seep down through the layers.
- Top with Cheese: Generously sprinkle the grated mature Irish cheddar over the top, creating a golden, bubbling crust when baked.
- Bake to Perfection: Place the ramekins on a baking tray and transfer to a preheated oven at 185°C (365°F). Bake for 15–20 minutes, or until the cheese is melted and lightly browned and the dish is heated through.
- Garnish and Serve: Remove from the oven and sprinkle with freshly chopped chives. Serve immediately alongside slices of Stout City Loaf — the rich, smoky flavours pair beautifully with the rustic bread.
