Traditional Finnan Haddie

Place the Finnan Haddie fillets (cold-smoked haddock) in a wide, shallow pan.

Cover halfway with milk and add a small knob of butter and a pinch of black pepper.

Gently poach over a medium heat for 5-8 minutes until the fish is opaque and flakes easily.

Be careful not to let the milk boil rapidly.

Serve the fish in a shallow bowl with some of the warm poaching milk poured over it.

Traditional for breakfast, often topped with a poached egg.