Any smoked white fish works really well in this recipe. We smoke our own cod and haddock – both are delish in this dish.
1 side of Latimer’s smoked haddock (or other smoked white fish) per person
1 slice of smoked ham per person
1/4 pint double cream per each two slices of fish
1) Poach the smoked haddock gently in a covering of water for 5 minutes until cooked
2) Add the smoked ham to heat through
3) Drain off the poaching water and add double cream to just cover
4) Heat again and serve with crusty bread