---
title: "Smoked Haddock Parcels · Rampant Scotland"
description: "Traditional Scottish Recipes - Smoked Haddock Parcels Smoking haddock to preserve them has long been a tradition in Scotland. Here's a modern way to cook this t"
canonical: "https://rampant-scotland.pages.dev/recipes/blrecipe_haddock.htm"
last-updated: "2026-11-09"
date-basis: "git-content-change"
---

# Smoked Haddock Parcels · Rampant Scotland

Recipes

# Smoked Haddock Parcels

[Original page](https://web.archive.org/web/20250916234010/http://www.rampantscotland.com/recipes/blrecipe_haddock.htm)

*Traditional Scottish Recipes*
 *- Smoked Haddock Parcels*

*Smoking haddock to preserve them has long been a tradition in Scotland. Here's a modern way to cook this tasty fish with prawns and spinach.*

*Note that as in most other recipes in this site, the "half pint" measure is the British measure, hence the smaller quantities when converted.*

## Ingredients

- Four large smoked haddock fillets

8 ounces (250g) prawns

8 ounces (250g) spinach

Half pint (10 fluid ounces or 300ml or one and a quarter cups (scant)

75ml (2.5 ounces or third of a US cup) dry white wine

2 ounces (50g) fresh chives

2 ounces (50g or half stick) butter

Salt and pepper to taste

## Method: Haddock Parcels

Roll a quarter of the prawns and spinach inside each smoked haddock and place in a buttered baking tray. Put a knob of butter on top and put in a pre-heated oven at 425F (220C or Gas Mark 7) for 15-20 minutes until cooked.

## Method: Sauce

Put the cream and the wine into a small saucepan and simmer gently until it thickens. Add the chopped chives and seasoning and cook for a further minute.

Place one haddock per person on a plate and pour over the sauce and garnish with chopped fresh chives, either alone as a starter or with fresh vegetables.

## Source

From Rampant Scotland, restored from the page as it stood on 16 September 2025. [Original page](https://web.archive.org/web/20250916234010/http://www.rampantscotland.com/recipes/blrecipe_haddock.htm).

Links to pages not yet restored here lead to the original page or elsewhere on the web.