Smoked haddock timbale with beetroot dressing

This simple, stylish fish timbale and lip-smacking beetroot dressing from Ed Baines is set to take taste buds by storm
By Ed Baines
Smoked haddock timbale with beetroot dressing
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes plus 2 hrs setting for timbale
  • Effort: easy



  • 450 g smoked haddock
  • 300 ml milk
  • 2 sheets of gelatine
  • 1 tsp chervil, chopped
  • 1 tsp parsley, chopped
  • 1 tsp mustard seeds
  • 1 tsp lemon juice
  • black pepper

For the dressing:

  • 4 cooked beetroot
  • 1 beef tomato
  • 1 red onion
  • 1 tsp horseradish
  • 1 tsp lemon juice
  • 2 tbsp olive oil

To serve:

  • melba toast
  • chervil


1. Place the fish in a large saucepan, cover with the milk and gently poach for 4 minutes.

2. Lift out haddock from milk and flake the haddock removing any bones or skin.

3.Soften the gelatine sheets in cold water and stir in 150ml of the poaching milk.

4. Heat the milk until the gelatine has dissolved and then stir in the haddock.

5. Add chopped herbs, mustard seed and lemon juice and season with salt and freshly ground black pepper.

6. Mix thoroughly and transfer to a timbale mould.

7. Press down firmly and put into fridge for 2 hours to set.

8. Meanwhile, make the dressing. Cut the beetroot, beef tomato and red onion into small cubes.

9. Stir in the horseradish, lemon juice and olive oil.

10. When ready to serve, arrange the dressing on a serving plate.

11. Plunge the timbale in boiling water for 5 seconds and turn out over the dressing.

12. Garnish with chervil and serve with Melba toast.

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