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Smoked Haddock Smokey

smoked haddock smokey

Chef Kevin Dundon’s Smoked Haddock Smokey

Chef Kevin Dundon
Chef Kevin Dundon—co-owner with his wife Catherine, of Dunbrody Country House Hotel in Wexford County, Ireland—shares his recipe for a rich smoked fish pie from his book, The Raglan Road Cookbook: Inside America's Favorite Irish Pub (Mitchell Beazley, 2016; $34.99). "I love Smoked Haddock Smokies because it’s such a simple dish to prepare if you’re looking for a quick supper or a nice starter," Dundon says. "Sometimes I like to add a spoonful or two of crème fraîche to the cream."
Servings 4


  • 1 tablespoon canola oil
  • 18 ounces naturally smoked haddock skin removed, and diced (or any firm smoked fish such as cod or monkfish)
  • 20 cherry tomatoes halved
  • 10 scallions chopped
  • 1 large potato diced
  • 1 1/4 cup heavy cream
  • Sea salt to taste
  • Freshly ground black pepper to taste
  • 6 ounces mature Irish cheddar cheese grated


  • Heat oven to 350°F.
  • Heat oil in a large frying pan and fry haddock over medium heat for approximately 2 minutes. Add tomatoes, scallions, potato, and heavy cream, then bring to a simmer and cook for an additional 5 minutes over low heat. Remove mixture from heat and season with salt and pepper to taste. Add half the cheese and stir until it melts.
  • Divide mixture among 4 ramekins. Sprinkle the tops with remaining cheese and a generous amount of black pepper. Bake until cheese is bubbling and slightly browned, about 10 minutes. Serve immediately with Irish brown bread or a salad.

Chef Kevin Dundon

Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland’s sunny South East. Dunbrody was established in 1997 by Kevin and his wife Catherine. It is now considered to be one of Ireland’s Premier Hotels & Restaurant. His cooking show, "Modern Irish Food with Kevin Dundon," aired on both RTE1 Ireland and PBS in the US.