a celebration of north east seafood

seagate, peterhead harbour

9th september 2023
11:00 - 16:00


How does a shark greet a fish?

Pleased to eat you!

did you know?


Haddock is a member of the cod family and has a dark lateral line which runs along the dark grey body, which is slimmer than cod. The flesh is not as white as cod but has a finer flake and a more tender texture.

Best during: July - September

Available: All year round

Cooking recommendations: Bake, deep fry, grill, pan fry or smoke


Smoked haddock and cheddar jackets


  • baking potatoes 4 large
  • smoked haddock 300g
  • crème fraîche 4 tbsp
  • spring onions 6, chopped, including green bits
  • cheddar 100g, grated
  • wholegrain mustard 1 tbsp


  1. Heat the oven to 200C/fan 180C/gas 6. Prick the potatoes all over with a fork then bake for 50 minutes-1 hour or until tender.

  2. Meanwhile, put the haddock in a dish and cover with boiling water. Cover and leave for 10 minutes, then flake, discarding any skin and bone.


  4. Halve the potatoes and scoop out the middles into a bowl, leaving a 1cm-thick shell. Add the crème fraîche, spring onions (keep a small handful to finish), half the cheese and the mustard, season well and mash. Gently stir in the smoked haddock then pile the mixture back into the shells. Rough up the surfaces, then sprinkle with the remaining cheese. Bake for 15-20 minutes or until piping hot, then scatter with the rest of the spring onion to serve.

    Recipe by Olive Magazine

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