Smoked Haddock, Asparagus, Mashed Potato and Poached Eggs

Smoked Haddock, Asparagus, Mashed Potato and Poached Eggs

A classic twist on a fish supper.


  • 500g Desiree potatoes, peeled and chopped into even chunks
  • 1 tbsp. olive oil
  • Lemon Juice
  • 80g. half fat crème fraiche
  • 1-2 tsp. Dijon mustard
  • 250g bunch fresh asparagus
  • 300g smoked haddock
  • 2 eggs
  • Fresh dill

Preparation time:

Cooking time:

Skill level:





  1. Place the potatoes in a pan with some cold water and bring to the boil. Boil for 15-20 minutes until cooked through.

  2. Meanwhile boil the kettle. Remove the woody ends from the asparagus. Put a pan on the stove and fill with boiling water. Add the asparagus and cook for 3-5 minutes until tender. 

  3. Whilst the asparagus is cooking crack each egg into a separate cup. Bring a pan of water to simmer, 5cm deep. Tip the egg gently into the pan and cook for 3 minutes or to your liking. Remove the egg gently and drain on kitchen paper.

  4. Place the smoked haddock fillets in a microwave safe bowl, add 1 tbsp. water and cover with a loose fitting lid. Microwave on full power for 3 minutes or until cooked through.

  5. Drain the potatoes and add the olive oil. Season with salt and pepper and mash until smooth.

  6. In a microwave proof bowl mix together the crème fraiche, mustard, a squeeze of lemon juice, salt and pepper. Place in the microwave for 30 seconds. Remove and stir well before replacing for another 30 seconds.  

  7. To serve place the potatoes on 2 plates. Add the asparagus on top followed by the fish. Add the egg and then the sauce. Finished with chopped dill.

Nutritional information per serving:









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