Smoked Haddock Soufflé Omelette Recipe | Abel & Cole
Smoked Haddock Soufflé Omelette
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Prep: 20 mins
Cook: 30 mins
Smoky haddock with creamy spinach is wrapped in a fluffy duvet of omelette made from Andrew Jackon’s hens’ eggs. Roasted toms make for some great pillow talk.
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663 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A 240g pack of smoked haddock fillets
  • 500ml whole milk
  • A 250g punnet of cherry tomatoes
  • 4 eggs
  • 1 lemon
  • A handful of dill
  • A handful of chives
  • 2 handfuls of baby leaf spinach
  • A 200g pot of half fat crème fraîche
From your kitchen
  • A few whole peppercorns
  • Sea salt and freshly ground pepper
  • 1 tbsp olive oil
You'll need
  • Large pan with a lid
  • Ovenproof dish
  • Bowl
  • Large frying pan
Step by step this way
  • 1.

    Heat your grill to its highest setting. Pour the milk into a large pan. Drop in a few peppercorns and add the haddock fillets. Bring to a gentle simmer, then take off the heat. Clamp on a lid and leave for 6 mins. Take the haddock out of the pan and pop on a warm plate. Keep the milk.

  • 2.

    Meanwhile, tip the tomatoes into a heatproof dish and place under the grill. Cook for 4-6 mins till they’re bursting from their skins. Finely chop the dill stalks and the chives.

  • 3.

    Cut your lemon in half and rub it round a spotlessly clean, non-plastic bowl. Separate your eggs, cracking the whites into this bowl and putting the yolks in another bowl.

  • 4.

    Add the dill stalks and half the chives to the yolks. Add 2 tbsp of the haddocky milk and beat with a pinch of salt. Whisk the egg whites till you have soft peaks that stand on their own when you lift the whisk out.

  • 5.

    Gently fold the yolks through the whites, taking care not to beat out too much air. Heat a large frying pan. Add ½ tbsp olive oil. Spoon in half the soufflé omelette mixture and tip the pan so it covers the base. Cook for 3-4 mins till almost set and puffy.

  • 6.

    Slide carefully onto a plate. Repeat to make a second omelette, sliding that onto a separate plate. Pop them both under the grill for 2 mins to cook the top. Turn the grill off and close it to keep the omelette warm whilst you finish the dish.

  • 7.

    Tip the spinach into a pan. Zest and juice the lemon into it. Cook for 2-3 mins till it wilts. Add the crème fraîche. Heat gently for 2 mins. Flake the haddock into the sauce. Stir gently to warm through. Top the omelettes with the creamy haddock and tomatoes. Garnish with dill fronds and the remaining chives.

  • Tip

    Got milk?
    Keep the haddock-infused milk in your fridge for 2-3 days or freeze it for up to 3 months. You can use it in white sauces for fish pie or fish chowders.