This recipe by James Strawbridge utilises the beautiful deep colour of our multi-award winning Rich Yolk eggs. It's not difficult and is just about getting stuck in and rolling your sleeves up! It's a fishy twist on a national favourite!
  • Serves: 6


  1. Prepare the potatoes by boiling until soft. For the last 5 minutes poach the smoked haddock in the same water along with the potatoes.
  2. In a seperate pan boil the eggs for exactly 3 minutes, then transfer straight to cool water to stop them cooking further.
  3. Drain the fish and potato, then mash together with the milk and butter until you have a thick mash. Add the chopped dill and season to taste.
  4. Set aside to cool and peel your eggs.
  5. Pat out around a tablespoon of the mash mixture on a board and shape around each egg, so that they are evenly coated.
  6. Dip in the seasoned flour, then beaten egg and finally the breadcrumbs. Double pane if required. Chill for an hour in the fridge or overnight if time allows.
  7. Heat the sunflower oil in a frying pan or small fryer and cook at 180C until crisp and golden.
  8. Serve with a green salad and some garlic mayo.