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Fishy treats ….

Our friends at the Staithe Smokehouse have shared this deliciously easy smoked haddock rarebit recipe!

Now’s a good time to start making a list of Norfolk places you really want to visit when the world returns to normal. First up, and I can’t recommend this place enough, a traditional artisan fish smokehouse in Brancaster Staithe. Set at the back of one of our favourite coastal eat and sleep locations – The White Horse, you’ll be wowed by the spectacular views over the marshes to Scolt Head Island.

Staithe Smokehouse are now offering a delivery service in North Norfolk and if you need more inspiration, check out their Facebook page for lots more recipes and cooking tips.

Staithe Smokehouse smoked haddock rarebit 


  • 500 g Smoked haddock
  • 50g Butter
  • 50 g Flour
  • 250ml Beer
  • 250g Strong cheddar
  • 2 tablespoons of Worcestershire sauce
  • 2 teaspoons of Montys Mustard (can be bought from Staithe Smokehouse)


  1. Bake Haddock in oven at 180′ C for 8 mins or until flakey. 
  2. Melt the butter on a moderate heat until it starts to foam.
  3. Add flour and stir making a roux. Cook this for 5 minutes.
  4. In a separate pan warm the beer. Slowly add to roux in stages, whisking all times until silky and smooth.
  5. Turn off heat and add cheese and mix
  6. Add mustard and Worcestershire sauce. Taste. If you would like more mustard, add now.
  7. Remove skin from haddock and any visible bones and flake into mixture. Gently stir.
  8. Slice bread and toast on one side. Remove from grill and spoon mixture onto untoasted side.
  9. Place back under grill until mix golden brown.
  10. Enjoy! 

Fancy something sweet for dessert? Check out these Easter Blondies from Muddy Surrey!

Find more ideas here


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