Smoked haddock rillettes with brioche and watercress

PT1H

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Ingredients

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Smoked haddock

Rillettes base

To plate

1
Bring the milk to the boil with the celery, shallot, bay and peppercorns
2
Place the haddock in a deep tray, pour over the boiled milk and cover with cling film. Set aside until the fish cools to room temperature
3
Lift the haddock out of the milk and place onto kitchen towel for a minute or two to absorb any excess moisture. Gently flake the fish into a large bowl
4
Mix together the rillettes ingredients in a bowl then gently fold into the flaked haddock. Season with lemon juice and white pepper. Add more mayonnaise if you prefer a more moist rillette, but be wary that it may overpower the other ingredients
5
Preheat the oven to 180°C/gas mark 4
6
Slice some brioche into small pieces and brush or drizzle with olive oil. Bake in the oven for about 10 minutes until crisp and golden
7
Remove from the oven and serve alongside the smoked haddock rillettes and a handful of watercress leaves
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