Smoked haddock salad with poached eggs & croûtons

Smoked haddock salad with poached eggs & croûtons

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(4 ratings)

Ready in 25-30 mins

More effort

Serves 2
This bistro-style salad would traditionally feature bacon, so using smoked haddock lends it a touch of unpredictability

Nutrition and extra info

Nutrition: per serving

  • kcal627
  • fat37g
  • saturates6g
  • carbs32g
  • sugars0g
  • fibre4g
  • protein43g
  • salt4.2g
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  • 1 tbsp wholegrain mustard



    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 1 tbsp cider or white wine vinegar, plus a splash



    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

  • 5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • half a small loaf of French stick, torn into bite-sized pieces
  • 180g pack trimmed French beans
  • 300g smoked haddock
  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • half a head of frisée, split into leaves



    Frisée, also called curly endive, is a variety of chicory which is frequently used in mesclun (a…


  1. Whisk the mustard, vinegar, 3 tbsp oil with 1 tbsp of water and a pinch of salt to make a dressing.

  2. Heat the grill to high, scatter the bread on a baking tray and drizzle with the remaining oil. Put on the bottom of the grill and toast for 8-10 mins, tossing every couple of mins until well done.

  3. While the croutons are toasting, boil the beans for 3-5 mins until cooked but slightly crunchy. Scoop them out using a slotted spoon and toss them in a bowl with a little dressing. Lower the heat under the water, add the haddock and gently poach for 5 mins. Lift the fish onto a plate, add a splash of vinegar to the water, break in the eggs and poach them for 3 mins. Lift them onto a piece of kitchen towel to drain.

  4. Tip the leaves into a large bowl and flake over the haddock in large chunks. Add the croûtons and beans plus most of the dressing, then toss everything together. Pile onto 2 plates, top with the eggs, drizzle with the remaining dressing and eat while it’s still warm.

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Comments (6)

may_garden's picture

I substituted thinly sliced fennel for the beans, and added some grilled artichokes and it was delicious. I'll definitely do this again.

bigula's picture

I substituted peas for green beans (having run out of beans); I think the sweetness of the peas balanced the flavour of the fish. And I put a bit of honey in the dressing. The whole thing was lovely, looked good and tasted really nice.

rubyroo33's picture

Made twice, once with smoked haddock and once with unsmoked. Definately better with smoked. Used duck agg as well to make more indulgent. Yummy!

toescantalk's picture

This is great - the dressing is so good. As I'm greedy I swap the croutons for saute potatoes (cold cooked new potatoes sliced and fried in olive oil till golden brown).

vernumt's picture

This was absolutely lovely. And healthy too!

poodiecat's picture

Love the combination of flavours and textures!
My guest unfortunately doesn't like green beans so I had to substitute them with blanched broccoli and a few cherry tomatoes, and I couldn't get hold of frisee, so I used rocket instead.
I will certainly make this recipe again, it is fresh and yet very satisfying and easy to prepare.

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