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450g smoked haddock fillets

1 1/2 tbsp olive oil

1 large leek, white part only, trimmed and finely chopped

300ml double cream black pepper

4 slices of thick country bread

3-4 pickled walnuts, drained and finely sliced

Enriching smoked haddock with cream gives the fish a lovely silky texture for this savoury base. Pickled walnuts add a sweet tang that cuts through the richness perfectly.

Bring a wide, shallow pan of water to a simmer and add the haddock fillets, skin side down. Poach gently for 3–4 minutes until the flesh is just cooked and flakes easily. Using a fish slice, carefully transfer the fish to a plate and leave to cool for a few minutes. While still warm, flake the fish, discarding the skin and removing any pin-bones.

Heat the olive oil in a pan, add the leek and sauté for 4–5 minutes, until soft. Pour in the cream and simmer until it has reduced slightly and thickened. Fold through the flaked fish. Add a generous grinding of black pepper and taste for seasoning. (You probably won’t need to add salt, as smoked haddock is usually quite salty.) Remove from the heat and keep warm.

Toast the bread slices and place on warm plates. Pile the smoked haddock mixture generously onto the toasts and arrange the pickled walnut slices on top. Serve at once.