The smoked haddock gently cooks in the cream, flavouring the entire gratin. No need for a roux, as I just whisk Dijon mustard into a little cream and milk, making this the speediest pie ever. The smoked fish is so good with bacon. Smoked haddock is one of my all-time favourites. Kedgeree is another of my favourite family-style dishes that I use smoked haddock in.

Source: The Irish Times September 13, 2020 05:26 UTC