Christmas Salt and Vinegar Haddock Bites topped with a shaved Brussels sprout slaw

Create these festive little canapés with our Irish caught Salt and Vinegar Haddock Bites and some shaved Brussels sprout slaw. Perfect as a tasty appetiser or side dish. The slaw can be made in advance and stored in the fridge, our Haddock Bites are then ready in less than 20 minutes in the oven or even quicker if you are using an air fryer. Serve at Christmas parties, on Christmas day or New Year’s as tasty sides.
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1 pack Donegal Catch Salt and Vinegar Haddock Bites

6 Brussel sprouts

1 tablespoon olive oil

Pinch salt and freshly ground black pepper

½ teaspoon Dijon mustard

1 teaspoon lemon juice

½ teaspoon honey

1 tablespoon freshly chopped flat leaf parsley


  1. Pre heat the oven to 200 C / 180 C fan.
  2. Place the Haddock Bites on a lined baking tray and place into the oven to cook for 20 minute, or until cooked through and golden brown.
  3. Whilst the fish cooks, using a mandolin, shave the brussel sprouts into a medium sized bowl - be careful of your fingers when using a mandoline! Add the olive oil, salt, pepper, Dijon, lemon juice and honey and parsley and mix to combine then set aside.
  4. When ready to serve, place the haddock bites onto a serving platter and pile mounds of the slaw on top of each one. Serve at your Christmas party - they make great canapés!

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