4 to 6oz smoked haddock (I prefer the uncoloured version)
small knob of butter
salt and pepper
herbs (if desired)
pot of yoghurt
juice of half a lemon
Cook the haddock really simply by placing it on foil with a small knob of butter on it. Season the fish with pepper. You may need a little salt but some smoked haddock is very salty already so be careful. If you use your local fishmonger regularly you will get to know how salty his smoked haddock is. Sprinkle on a few herbs if you like. Seal the foil into a parcel and bake in an oven at 175C for about 20 minutes.
For the sauce, heat some yoghurt but do not let it boil. I recently heard that you should use Greek yoghurt for cooking as it has been strained and does not separate. I have yet to confirm that but Greek yoghurt is always creamier and would give a lovely velvet sauce. Add grainy mustard to taste, the juice of half a lemon and some more herbs if you desire.
When the cooking time is over unpack the fish and serve with the sauce on top with lots of sweet corn.
Cooking the fish in foil could be done on the ashes of a barbecue. So if you entertain in the afternoon you can cook your tea on the remains of the fire if they are hot enough.