4 x 200 grams fillet smoked haddock  Buy Online
4 tbspns olive oil
400 grams chorizo sausage, cut into strips
1 small garlic clove chopped
1 tspn wholegrain mustard
4 tbspns sherry vinegar, plus a splash
16 new potatoes
4 eggs
140 grams watercress

Smoked Haddock Salad with Chorizo and Egg - Serves 4


Heat 1 tablespoon of oil in a non-stick frying pan. Add the haddock fillets, skin side up, and cook over a medium heat for 3-4 minutes until you are able to flake the flesh with a fork.

Remove the fish from the pan and allow to cool. Heat the remaining oil in the pan and fry the chorizo for a few minutes until sizzling and crispy. Remove with a slotted spoon, turn down the heat and fry the garlic for 2 minutes. Take the pan off the heat, stir in the mustard and 4 tablespoons sherry vinegar. Season.

Slice the potatoes into a large bowl and add the chorizo. Flake the haddock away from its skin into the bowl and pour in the dressing from the pan. Bring a large pan of water to simmering point and add a splash of vinegar. Crack in the eggs and poach for 3 1⁄2 minutes. Meanwhile, mix the watercress into the salad and divide between 4 plates.

To serve, remove the poached eggs from the water with a slotted spoon, drain on kitchen paper and then put one egg on top of each serving of salad.

Crush the potatoes with a fork into chunks, add the rest of the seasoning and paprika.

Place the haddock mix into a pie dish, then top with the crushed potatoes and gruyere cheese. Bake in a 180C oven for 20-30 minutes until bubbling around the outside.

Why not try the following Smoked Haddock Recipes

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