Creamed Leeks and Smoked Haddock Recipe

Leeks are a popular vegetable year-round, you will find them in so many British and Irish recipes. Add into the mix smoked haddock which is equally popular in many recipes, and you have an ever-increasing repertoire.

I first came across a version of this dish of Leeks and Smoked Haddock in Cornwall at the renowned St Kew Inn near Bodmin. It was served as a lunchtime starter dish.

Racking up the dish somewhat turns it into a lovely supper dish, and with this recipe, once cold can be cut into pieces and are super in a lunch or picnic box. Serve the dish from when the leeks and cream sauce are made.

Ingredients

1 cup milk

6 blackpeppercorns

1 leaf bay leaf

8 ounces smoked haddock, flaked

1 pinch nutmeg

2 tablespoons unsalted butter

1 pound leeks, cleaned and chopped into rounds

2 tablespoons all-purpose flour

1/4 cup cream

2 tablespoons breadcrumbs

1/4 teaspoon sea salt, or to taste

1 teaspoon ground black pepper