Salad of smoked haddock with chorizo and poached egg

Salad of smoked haddock with chorizo and poached egg

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Cooking time

Prep: 40 mins Cook: 15 mins Including cooking the potatoes

Skill level

Easy

Servings

Serves 4

Tony Tobin’s winter salad is packed with smoky flavours and peppery watercress

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
699
protein
60g
carbs
28g
fat
40g
saturates
4g
fibre
2g
sugar
0g
salt
5.05g

Ingredients

  • 4 tbsp olive oil
  • 4x 175g pieces of smoked haddock fillet, with the skin on
  • 350g piece of chorizo sausage, cut into thin slices
  • 1 small garlic clove, finely chopped
  • 1 tsp wholegrain mustard
  • 4 tbsp sherry vinegar, plus a splash
  • 16 new potatoes, cooked
  • 4 eggs
  • 140g bag watercress

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Method

  1. 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.
  2. 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.
  3. 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.
  4. Bring a large pan of water to simmering point and add a splash of vinegar. Crack in the eggs and poach for 31⁄2 minutes. Meanwhile, mix the watercress into the salad and divide between 4 plates.
  5. 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.

Recipe from Good Food magazine, December 2001

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Comments

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njhall's picture
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Everyone really enjoyed this, even the kids, who had their own kid-friendly salad with the potatoes, smoked haddock etc. It also works well with crisply fried pancetta.

louisa_holbrook's picture
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This is clearly a salad of robust flavours, but the chorizo overpowers far too much so you do not taste half the other brilliant ingredients. Consider using half or less of the chorizo so you can actually taste the smoked haddock, watercress and poached egg

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