- Undyed smoked haddock fillets (175 – 200g/ 6 – 7 oz each), skinned
- 2 thin slices black pudding, skinned (cut very cold or it might crumble)
- 4 rashers dry-cure unsmoked back bacon
- olive oil
Roll the fish so the thin ends are tucked underneath: you want a neat little parcel. Top with the black pudding then wrap in the bacon.
Place on lightly oiled baking sheet and drizzle with oil. (I don’t season, as cured fish is already salted.)
Place the baking sheet near the top of a preheated oven ( 230C / 450F / Gas8) for 15 minutes until the fish is just cooked.
Serve hot with pan juices poured over.
- Sue Lawrence, Cook, Author. A Cook’s Tour of Scotland
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