Denise says:

This is an ideal Passover lunch/supper dish during Chol Hamoed when perhaps you have had too much meat and want a light meal with a green salad.

Preparation time: 30 minutes
Cooking Time: 50 minutes
Serves 6

Ingredients:

650g smoked haddock fillets – skinned and cubed
300ml milk
~
1 tablespoon olive oil
2 leeks, sliced
~
30g butter
30g fine matzah meal
~
250g cooked salmon
Salt and freshly ground black pepper
~
500g baby new potatoes, sliced and parboiled

Garnish
Sprigs of fresh parsley and lemon wedges

Method

1. Cook the smoked haddock in the milk; this will take about 10 minutes. Drain but retain the milk to make a white sauce.
2. Pre-heat oven to 200C/400F/Gas 6.
3. Heat the oil in a pan over a medium heat. Add the leeks and fry for 2-3 minutes, until soft.
4. Melt butter in a small saucepan. Add the matzah meal and cook for 1 minute, then add the reserved milk and cook stirring until the sauce thickens.
5. Stir the salmon, smoked haddock and leeks into the white sauce and season with salt and pepper.
6. Spoon the fish mixture into ramekins or a large ovenware dish.
7. Top with the sliced potatoes and season with some more freshly ground black pepper.
8. Place the dish on a baking sheet and bake for 35-40 minutes, until the potatoes are golden.