Smoked haddock rarebit
Serves: 6-8
Prep time: 35 minsTotal time: 
Recipe photograph by Kris Kirkham
Smoked haddock rarebit
The rarebit sauce can easily be made ahead – it makes a good amount, so can be stretched to serve eight if needed. The Marmite, cheese, mustard and ale all combine to make a fantastic rich and savoury concoction.
Recipe from chef Sam Roberts
Serves: 6-8
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
456Kcal
Fat
24gr
Saturates
13gr
Carbs
29gr
Sugars
3gr
Fibre
1gr
Protein
29gr
Salt
1.7gr
Ingredients
- about 240g smoked haddock fillet
- 6 (or 8) slices of soda bread
- splash of white wine or cider vinegar
- 6 (or 8) medium eggs
- 1 tbsp chives, chopped
- baby salad leaves, to serve (optional)
For the rarebit sauce
- 175ml brown ale
- 40g unsalted butter
- 40g plain flour
- 1 1⁄2 tsp English mustard powder
- 200g mature cheddar, finely grated
- 1 1⁄2 tbsp Worcestershire sauce
- 2 tsp Marmite
- 1 tbsp chives, chopped
Step by step
Get ahead
Make the rarebit sauce up to 3 days ahead; keep chilled. Poach the smoked haddock and add to the sauce just before topping the toasts.
- For the sauce, gently warm the ale in a small saucepan then pour it into a jug. Melt the butter in the same pan over a medium heat until it begins to foam, tip in the flour and mustard powder and stir together, cooking for 1 minute. Gradually whisk in the warm ale to create a thick sauce, then stir through the cheese to create a thick paste, cooking over a gentle heat until the cheese has melted. Mix the Worcestershire sauce, Marmite and chives through the sauce, then leave to cool (see ‘Get ahead’, above, if preparing in advance).
- Place the smoked haddock in a frying pan, add enough water to almost cover then bring to a simmer. Cover and poach gently for 4-5 minutes until beginning to flake, then lift out to a plate to cool.
- Preheat the grill to medium and toast the soda bread on both sides. Fold the smoked haddock flakes into the rarebit sauce, then spoon this on top of the toast slices.
- Bring a frying pan of water to the boil, adding a splash of vinegar. Add the eggs, still in their shells, for just 30-45 seconds, then scoop out with a draining spoon – this step will help the egg whites form around the yolks.
- Grill the rarebits until golden brown and bubbling (about 4 minutes). Meanwhile, crack each egg into the pan and poach gently for 3 minutes, or to your liking. Lift out gently and drain on kitchen paper.
- Place a rarebit on each plate and top with a poached egg plus a few more chives; add a few salad leaves to the plates, if you wish, and serve immediately.
