Brandade of Smoked Haddock – Inverawe

Ingredients

• 450g piece smoked haddock with skin
• 450ml milk
• Sprig of fresh thyme
• 1 bay leaf
• 8 peppercorns
• 450g floury potatoes, peeled and diced
• 150ml cold-pressed rapeseed or mild olive oil
• 3 garlic cloves
• 2 tablespoons chopped capers
• 3 tablespoons chopped fresh parsley
• 3 tablespoons chopped fresh chives
• extra oil, for drizzling
• freshly ground black pepper
• crusty bread or melba toast, to serve