Creamed Leeks & Smoked Haddock on toast with pickled walnuts by Paul Ripley

Serves 4


450g smoked haddock fillets

4 banana shallots – 2 finely chopped & 2 in quarters

1 large leek – finely chopped

100ml white wine

300ml Rodda’s double cream


Black peppercorns

Bunch of fresh chives

4 thick slices of Baker Tom’s sourdough bread

3-4 pickled walnuts


In a saucepan, pour in half a pint of Trewithen milk and bring to a simmer. Then place the smoked haddock fillets in the pan and poach, infusing with one bay leaf, a sprig of thyme, black peppercorns and two shallots in quarters.

When the fillets start to flake the fillets are cooked. Take the fillets out of the pan and off the heat, remove the skin and any bones and flake into pieces onto a separate plate.

In another pan, sauté two shallots and the leeks (finely chopped) in a little olive oil until soft.

Add the white wine and cook until the wine has evaporated.

Add the double cream and cook for 3-4 minutes. Then add the flaked haddock and fold the leeks and shallots into the flakes.

Add finely chopped chives and check the seasoning, you may not need any salt as the smoked haddock can be salty enough.

Toast the sourdough bread and then heap the leeks and haddock mixture on top.

Garnish with 2-3 slices of the drained pickled walnuts and serve.