Smoked haddock rillettes with brioche and watercress

Bring the milk to the boil with the celery, shallot, bay and peppercorns

Place the haddock in a deep tray, pour over the boiled milk and cover with cling film. Set aside until the fish cools to room temperature

Lift the haddock out of the milk and place onto kitchen towel for a minute or two to absorb any excess moisture. Gently flake the fish into a large bowl

Mix together the rillettes ingredients in a bowl then gently fold into the flaked haddock. Season with lemon juice and white pepper. Add more mayonnaise if you prefer a more moist rillette, but be wary that it may overpower the other ingredients

Preheat the oven to 180°C/gas mark 4

Slice some brioche into small pieces and brush or drizzle with olive oil. Bake in the oven for about 10 minutes until crisp and golden

Remove from the oven and serve alongside the smoked haddock rillettes and a handful of watercress leaves