Ham and Haddie Croquette with ‘Cullen Skink’ Salad
In March 2015, Justin was happy to be recruited to the Visit Scotland stable of Scottish chefs, sharing his favourite recipes, old and new. Ham and Haddie Pie has been a Scottish favourite through the centuries. This dish offers a modern take that can be served as a great starter with my Cullen Skink Salad.
Ham and Haddie Croquette with ‘Cullen Skink’ Salad (serves 8)
250g peat smoked haddock
enough milk to cover the fish when cooking
500g mashed potatoes
250g cooked ham shank
1 x egg
For the Salad
lambs leaf lettuce (mâche)
crispy potato dice
1. Poach the haddock in milk till just cooked.
2. Combine the potato, flaked haddock and shreds of picked ham shank, reserving some haddock flakes for your salad, season to taste.
3. Chill the mix for 1 hour.
4. Shape the chilled mix into 8 barrel shapes.
5. Dust in flour, dip into the beaten egg and milk mix and coat with Panko crumbs.
6. Deep fry until golden and put the croquettes in the oven.
For the Salad and to Serve
Cut the croquette on the angle, place on the serving plate. Assemble the mâche leaves, scatter with flaked haddock, crispy potato dice and finish with mustard vinaigrette.