Mary Berry Smoked Haddock And Spinach

I can still remember the first time I made a dish like this — it was a rainy Wednesday in Devon, the kind of day that makes your bones feel soggy. I was visiting my gran, and the kitchen smelled like wood smoke, boiled eggs, and that rich, briny perfume only smoked haddock can give off. This recipe, inspired by Mary Berry’s smoked haddock and spinach, brings all that back. It’s warming, humble, and unpretentious — just proper British comfort food with layers of cream, potato, and seaside nostalgia baked right in.

The combination of smoked haddock, spinach, grainy mustard, and double cream has that lovely old-school charm — not fancy, but it fills a plate and a soul.

Ingredients List

• 2 kg King Edward potatoes, peeled and cut into 2cm cubes
  Perfectly floury for soaking up all that creaminess.
• Salt and freshly ground black pepper
  (Season well — the fish is salty, but the potatoes need a hand.)
• 500g baby spinach
  You’ll need to wilt it first — it shrinks more than you’d expect.
• 1 tbsp olive oil
  To help the mushrooms along.
• 250g small chestnut mushrooms, halved
  Earthy and nutty. You could swap in white mushrooms, but I wouldn’t.
• Knob of butter, for greasing
  (No notes. Just butter.)
• 3 hard-boiled eggs, peeled and quartered
  Old-fashioned touch that adds creaminess and protein.
• 500g undyed smoked haddock, skinned and cut into 5cm pieces
  The star. Don’t use dyed fish — the colour puts me off.
• 300ml double cream
  Use full-fat. It’s not the time for skimmed anything.
• 2 tsp grainy mustard
  Adds a mild kick — Dijon works if you’re out.
• 75g mature Cheddar cheese, grated
  For that golden, bubbling crust.

How To Make It

1. Preheat your oven to 200°C (fan 180°C) or Gas Mark 6.
2. Put the diced potatoes in salted cold water, bring to a boil, and simmer for 10–15 minutes until just tender. Drain and set aside.
3. In a large pan, toss in the spinach and let it wilt over medium heat — no oil needed. It only takes a minute or two. Once wilted, drain well and squeeze out excess water. Set aside.
4. Heat olive oil in a frying pan. Sauté the halved mushrooms for about 3–4 minutes, until soft and browned.
5. Grease a large ovenproof dish with butter. Layer in the potatoes, spinach, and mushrooms.
6. Scatter over the smoked haddock pieces and quarters of boiled egg. Season everything lightly.
7. In a jug, mix together the cream, mustard, and a pinch each of salt and pepper. Pour this over the fish and veg.
8. Sprinkle grated Cheddar over the top.
9. Bake in the oven for 20–25 minutes, until it’s bubbling and golden on top.

I once forgot the cheese entirely. Don’t make that mistake. The top just looked… beige and sad.

Common Mistakes

Why is my sauce watery?
Your spinach probably wasn’t drained well enough. It holds a shocking amount of water — squeeze it like a sponge.

Why does the haddock taste too salty?
Some smoked haddock is heavily cured. I once bought a batch that could’ve floated in the Dead Sea. Poach it briefly in milk if unsure.

Can I use frozen spinach?
Yes, but thaw and drain it completely. And I mean completely.

Why is my top not golden?
Don’t skimp on the cheese — and use mature Cheddar, not mild.

Storage And Reheating Tips

Fridge:
Cool completely, then store in a sealed container. Keeps for 2 days.

Freezer:
Portion and freeze in airtight containers or bags. Best used within 2 months.

To Reheat:

• Oven: 175°C (350°F), covered, for 15–20 mins.
• Microwave: 2–3 minutes, stirring midway.
• Stovetop: Low heat, gently stirred in a lidded pan. Add a splash of cream if dry.

What To Serve With It

• Crusty sourdough bread — perfect for scooping up that creamy sauce.
• Steamed broccoli or green beans — something to balance the richness.
• Pickled beetroot — trust me. The tang cuts through beautifully.

FAQ Section

Can I make this gluten-free?
Yes — the base is naturally gluten-free. Just double-check your mustard and cheese for additives.

Can I use regular white fish instead of smoked haddock?
You can, but it’ll lack that signature smoky depth. Try adding a dash of smoked paprika or a splash of smoked fish stock.

Is this dish suitable for kids?
Yes, though you may want to go easy on the mustard for younger palates.

Can I prepare it ahead of time?
Absolutely. Assemble the whole thing up to a day ahead, cover, and chill. Bake just before serving.

Try More Recipe:

• Mary Berry Waldorf Salad
• Mary Berry Butternut Squash Soup
• Mary Berry Chicken Tray Bake