To cook the haddock:

  • Knorr® Professional Roast Chicken Paste Bouillon 1kg 17.5 g
  • Double cream 165.0 ml
  • Whole milk 330.0 ml
  • Bay leaves 1.0 g
  • Onions 50.0 g
  • Celery 25.0 g
  • Smoked haddock 550.0 g
  • Butter 65.0 g
  • Plain flour 65.0 g
  • White Pepper 3.0 g
  • Salt 5.0 g
  • Creme Fraiche 130.0 ml

For the omelette:

  • Vegetable oil 15.0 ml
  • Parmesan (grated) 20.0 g
  • Flat leaf Parsley 5.0 g
  • Egg 20.0 pc

This is a twist on a traditional Arbroath smokie, could be enjoyed as a supper dish or as a main course. Packed with smoked fish and fully of flavour.



  1. To cook the haddock:

    • Take the KNORR Roast Chicken bouillon paste, Double cream and milk, bay leaves, onion, and celery and bring to light simmer
    • Add in the smoked haddock and cook for 5 minutes or until cooked.
    • Remove from the heat and take the fish out of the liquor.
    • Whilst still hot remove the skin a flake the fish.
    • Pass the cooking liquor through a sieve.
    • In a new pan melt the butter and add the flour and mix into a smooth paste and allow to cook out for 2 minutes.
    • Slowly add the cooking liquor to the pan and mix through until smooth.
    • Add the crème fraiche and season.
  2. For the omelette:

    • Add the veg oil to a pan, whisk 2 eggs (If you are doing an individual) add the mixture the pan and move around until they stat to set on the side.
    • Fold the omelette in half.
    • Place a portion of the cooked flaked fish and sauce on top of the omelette then top with parmesan cheese and glaze under the grill.
    • Serve with a green salad.