Smoked haddock with seaweed & Welsh rarebit crust

Recipe with Graffeg Publishing

Why not combine two Welsh favourites in one dish? Laverbread and Welsh rarebit go deliciously well together and the addition of the smoked haddock is a bonus. This month’s recipe comes courtesy of Graffeg’s ‘Flavours of Wales – The Seaweed Cookbook’ by Gill Davies with photography by Huw Jones


  • 600g natural smoked haddock fillet, skinned
  • 100g laverbread

For the Welsh rarebit

  • 225g strong cheddar
  • 25g butter, melted
  • 50g of laverbread
  • 1 tablespoon English mustard
  • 1 tablespoon flour
  • 4 tablespoons beer
  • Cayenne pepper


Put the haddock in a single layer in a dish. Pour over boiling water, cover and leave the fish to soak for 10 minutes. This will cook it.

Mix all the ingredients for the rarebit together.

Spread the laverbread across the bottom of a heatproof dish, arrange the drained haddock on top and cover with the rarebit.

Leave under a hot grill until the rarebit is bubbling and golden brown.


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