Smoked Haddock, Creamed Leeks on Toast with Pickled Walnut

Another attempt at a re-creation. The Oxford & Cambridge Club had a club canapé on their dessert menu that I adored. Creamed smoked haddock on toast and topped with a pickled walnut. I've been trying to find something similar. This seems to come closest:

Ingredients

• 600g smoked haddock fillets
• 2 medium leeks
• 50g butter
• 200ml double cream
• 500ml whole milk
• 1 bay leaf
• 1 thyme stalk
• 6 peppercorns
• 1 tbsp freshly chopped chives
• 1/2 juice of lemon
• 4 slices of wholemeal bread for toast
• 2 pickled walnuts

Method

1. ​First poach the haddock
2. Heat the milk with the bay leaf, thyme and peppercorns in a large saucepan until almost boiling. Place the haddock fillets in to the milk and allow to simmer for 5 minutes. Remove from the heat and leave to one side.
3. For the leeks, remove the dark green end of the leeks and discard. Slice the remainder of the leeks length ways in half and then slice across so you have half moon shaped slices about 1 cm thick. Melt the butter in a pan and when foaming add the leeks and cook gently on a low to medium heat for around 10 minutes until very soft without the leeks browning at all. Season with salt and add the double cream. Reduce the cream by half on a medium to high heat then remove from the heat.
4. Remove the haddock from the milk and flake into the leeks. Add a couple of tablespoons of the poaching milk, the chopped chives, and some of the lemon juice, and gently fold the haddock in to the leeks. Adjust the seasoning, adding more lemon juice if required.
5. Serve on some toast with a slice or two of pickled walnut. Enjoy!

Here's another version: 

Ingredients:

• 450g smoked haddock fillets
• 4 banana shallots – 2 finely chopped & 2 in quarters
• 1 large leek – finely chopped
• 100ml white wine
• 300ml Rodda’s double cream
• Salt
• Black peppercorns
• Bunch of fresh chives
• 4 thick slices of Baker Tom’s sourdough bread
• 3-4 pickled walnuts

Method:

1. In a saucepan, pour in half a pint of Trewithen milk and bring to a simmer. Then place the smoked haddock fillets in the pan and poach, infusing with one bay leaf, a sprig of thyme, black peppercorns and two shallots in quarters.
2. When the fillets start to flake the fillets are cooked. Take the fillets out of the pan and off the heat, remove the skin and any bones and flake into pieces onto a separate plate.
3. In another pan, sauté two shallots and the leeks (finely chopped) in a little olive oil until soft.
4. Add the white wine and cook until the wine has evaporated.
5. Add the double cream and cook for 3-4 minutes. Then add the flaked haddock and fold the leeks and shallots into the flakes.
6. Add finely chopped chives and check the seasoning, you may not need any salt as the smoked haddock can be salty enough.
7. Toast the sourdough bread and then heap the leeks and haddock mixture on top.
8. Garnish with 2-3 slices of the drained pickled walnuts and serve.

I found smoked haddock (and haggis) at The Scottish Gourmet.