Smoked Haddock and Spinach Pots

A perfect supper dish which takes very little time to prepare. Alternatively why not serve in individual ramekins as a starter – either way a delicious healthy recipe.


  • 300g Weald Smokery Smoked Haddock
  • 125g Baby Leaf Spinach
  • 2 Hard Boiled Eggs
  • 40g Grated Parmesan
  • 1 tbsp Chopped Chives
  • 310ml Milk
  • 25g Butter
  • 25g Plain Flour
  • Salt and Pepper
  • 6 x 150ml ovenproof ramekins or one large 800ml dish


  1. Poach Smoked Haddock in milk, once cooked flake into pots with chopped hard boiled eggs
  2. Make a béchamel sauce with poaching milk, butter and flour
  3. Add Spinach to sauce and cook for 2 minutes
  4. Spoon the sauce over the fish and top with chives and Parmesan. Season and Grill for 4-5 minutes (pots) or 10 minutes (large dish) until golden and bubbling