Q&A for How to Cook Smoked Haddock

You can steam and poach haddock in the microwave; you may even find that you prefer it to oven baking. Poach in milk and water for ten minutes.

If it has been smoked, it is, technically, already cooked.

Yes - providing you have kept in protected/wrapped in a refrigerator overnight. Take it out about 20 minutes before you reheat it.

You'll need better ventilation in the kitchen when cooking. Range hoods usually do the job. If you already have one, opening the windows helps.

Usually about 3 weeks, as long as the fish is in a sealed packet and is refrigerated.

Powdered English mustard is ideal. Two knobs of butter melted, a small amount of flour to thicken it. Then add the mustard powder and strained milk to make a good sauce.

The recipe calls for dry, English-style mustard. If you can't find this, dry mustard available in the US or elsewhere is a good substitute. Taste the sauce first and adjust the seasonings as needed.