Bring a large pan of lightly salted water to the boil and cook the pasta as per the packet instructions.
350 g rigatoni
Place the fish in a microwaveable shallow bowl, skin side down. Pour over the milk and cover the dish with clingfilm. Pierce the clingfilm to allow the steam to escape and microwave on full power for 4 - 5 minutes, depending on the thickness of the haddock. The fish is cooked when the flesh flakes easily and loses its translucent appearance.
500 g smoked haddock, 50 ml milk
Using a fish slice, transfer the smoked haddock to a plate, flesh side down and remove the skin. Flake the fish using a fork.
Drain the pasta and stir through the yoghurt and lemon juice.
300 g thick creamy 0% fat yoghurt, 1 lemons
Stir in the smoked haddock.
Serve with the lemon zest, fresh parsley and black pepper over the top.
20 g fresh parsley, 1 dash black pepper
Notes
How to Poach the Fish without a Microwave
Place the fish in a pan in a single layer. Pour the milk over the top. You will need enough liquid to half cover the fish. Cover with a lid and simmer. Depending on the thickness of the fish fillets, this will take 8-10 minutes. Don't allow the milk to boil.
Ingredients
Smoked Haddock - dyed or undyed. In the US you might find this called Finnan Haddie or Finnan Haddock. The fish is smoked, but not cooked.
Pasta - I've used rigatoni here but you can use any pasta shapes. The cook time of the dish depends on the cook time of the pasta.
Yoghurt - I use a thick and creamy 0% fat yoghurt. A thick creamy yoghurt sticks well to the pasta shapes.
Milk - this is for cooking the smoked haddock. Use any dairy milk.
Lemon - you will need the zest and juice
Fresh Parsley - this adds a lovely fresh flavour to the pasta dish that compliments the smokiness of the haddock.
Storage
You can keep pasta with smoked haddock in the fridge for 2 - 3 days. It can be reheated in a microwave or is delicious eaten cold. It won't freeze well as creamy sauces tend to split when they are frozen which means the texture of the sauce will be quite grainy.