• 1 small fillet of cold smoked haddock

  • 3 plump scallops

  • 100g smoked salmon

  • 40ml double cream

  • 1 tbsp horseradish

  • A pinch of saffron

  • 3 medium shallots, finely chopped

  • 1 spring onion, finely chopped

  • 50g butter

  • 1 chicken stock cube


  • 1.

    Poach the haddock in chicken stock for a couple of minutes and take out. Reduce the liquor.

  • 2.

    Sear the scallops in a griddle pan.

  • 3.

    Reduce the cream by boiling with the shallots and spring onion. Add a little of the reduced chicken stock.

  • 4.

    Shake in cold butter and add the saffron and horseradish.

  • 5.

    Cut the smoked salmon into strips and add to the sauce and season.

  • 6.

    Put the haddock on a plate, scallops on top and serve with the sauce around the fish.

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