Smoked haddock rarebit


As a breakfast option, this makes a change from usual starts to Christmas Day, and although quite filling, is ideal if you are planning a late Christmas dinner. It also serves as a good evening snack when you have people staying for a few days over the festive season. The rarebit mixture can be prepared ahead and frozen, ready to defrost and finish off.

Prep time:
Cook time:
Total time:


Milk: 300ml
Parsley, finely chopped: 1 Bunch
Unsalted butter: 60g
Mature cheddar cheese: 60g
English mustard: 1tsp
Egg: 1
Worcestershire sauce: 1tsp
Freshly ground black pepper: 1 pinch
Thick slices white: 4 - 6


  1. Pour the milk into a large saucepan, add the pepper, parsley stalks and skinned haddock fillets and bring to the boil over a medium heat. Remove from the heat, cover and allow to cool.
  2. Once cooled, remove the haddock from the liquid, put it on a plate and place to one side.
  3. In a separate saucepan, melt the butter and add the flour, stirring to make a paste. Strain the poaching milk into the roux. Do this slowly, bit by bit, to ensure a smooth consistency, whisking continuously, until all the milk has been added.
  4. Cook for 5 minutes, then remove from the heat. Add the grated Cheddar, egg, mustard, Worcestershire sauce, finely chopped parsley and freshly ground pepper.
  5. Remove the skin from the haddock and flake the flesh into the sauce. Pour the mixture into a bowl, cover and place in the refrigerator.
  6. Preheat a hot grill and toast the bread on full heat until lightly browned on both sides.
  7. Remove and spread a good dollop of the rarebit mixture to each slice of toast and grill until golden brown.