Smoked haddock is a classic of both French and British cuisine. The salting of the fish is very mild, and it gets its yellow color from annato seeds. 
 
J.C. David Cold Smoked Haddock gives a new spin to traditional favorites like seafood chowder, Caesar salad, and seafood quiche. It also creates a succulent variation on eggs benedict — a benedict “Breton.”
 
J.C. David Cold Smoked Haddock is also remarkable in classic French preparations of patés and rillettes. Or try a classic British kedgeree with curried rice.