Baked Tatties with Smoked Haddock

Serves: 4

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Total Time: 85

Prep Time: 15

Cook Time: 70

• 4 large baking potatoes - Golden Wonder, King Edward or Maris Piper
• 2 tablespoon(s) olive oil
• 2 medium fillets of smoked haddock - around 450g
• 50 gram(s) butter
• Juice of 1 small lemon
• 200 ml tub crème fraîche
• A small bunch of chives or spring onions, chopped

Method

1. Preheat the oven to 200°C (180°C fan oven) mark 6. Scrub the potatoes, dry, then rub with olive oil, salt and pepper. Cook on the rack of the oven for 1¼hr or a bit longer, depending on the size of potato. The skin should be deep golden and crisp and the flesh soft.
2. While the potatoes are cooking, cover the smoked haddock with cold water for 10-15min to remove some of its saltiness.
3. When the potatoes have been in the oven for a good 30min, drain the haddock and put it in a buttered shallow ovenproof dish. Squeeze over the juice of half a lemon, cover with buttered foil, then pop in the oven alongside the potatoes for 10-15min until just cooked. Check after 10min - the fish should be opaque and the flesh moist. When cool, use a fork to pull the fish into large flakes.
4. Remove the potatoes from the oven and split open lengthways. Using a spoon, scoop the flesh out into a bowl and add the remaining butter, the haddock juices and 4tbsp of crème fraîche. Mash with a fork until smooth, then stir in the flaked haddock and the chives or spring onions. Don't be too heavy handed or the haddock will break into little pieces. Taste for seasoning and add a little more lemon juice if the haddock is very salty.
5. Spoon the mixture back into the potato skins, then pop into the oven for 10min until the tops begin to brown. Serve topped with dollops of the remaining chilled crème fraîche and a watercress salad.
6. COOK'S TIP The best way to open a baked potato is to slam it down on a chopping board - this will split the skin, then you can prise it open gently.

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