Put the haddock in a roasting tin with the milk and poach it for 15 minutes over a low heat. When it will flake off the bone, remove it and keep the milk on one side. Flake the fish, discarding the skin and bones.

Melt the butter in a heavy saucepan, stir in the flour and when it has combined with the butter and has a glossy look, stir in the milk, a little at a time, stirring until the sauce is smooth between each addition.

Stir in the smoked haddock, the hard boiled egg and the pepper. While the mixture is heating through make the toast or fried bread. Cut each piece across diagonally to make two triangular pieces.

To serve, place the pieces of toast or fried bread on either side of the creamed haddock. They can either be eaten separately, dipped into the creamed haddock or eaten with it.

Instead of toast you could use fried bread with the crusts removed