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Although this dish may sound as if it uses Ham (cooked), it actually uses Bacon which in Scotland is often referred to as ham especially at Breakfast time. Smoked Haddock and Bacon are a great combination and is your original "surf and turf".

Ingredients
1/2 oz butter
1 small onion finely chopped
4oz bacon
8 oz chopped(sliced really) fresh tomatoes
12oz smoked haddock
2-3 tablespoons water
2oz breadcrumbs
2oz Scottish cheddar (smoked if you prefer) cheese (grated)

Method
Set oven to 375F and grease a medium sized ovenproof dish. Melt the butter in a pan and fry the onion until soft. Add the bacon and cook for a further 3 minutes.

In the dish, arrange half of the tomato slices, then cover with the onion and bacon mixture. Place the Haddock on top of this layer and then top it with the remaining tomato slices. Pour on the water.

Sprinkle the breadcrumbs over the layers, then add a final layer of cheese. Cover the dish with a lid or kitchen foil and cook for 20-25 minutes. Remove the lid/foil and cook for a further 10 minutes until the topping is nicely browned. This recipe should serve 4 people.

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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide