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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

Moderately easy

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

  • kcalories627
  • fat37g
  • saturates6g
  • carbs32g
  • sugars0g
  • fibre4g
  • protein43g
  • salt4.2g
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Ingredients

  • 1 tbsp wholegrain mustard

    Mustard

    muss-tard

    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

    si-der

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

  • 5 tbsp 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

    Egg

    egg

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

  • half a head of frisée, split into leaves

    Frisée

    free-zay

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

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Method

  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, questions and tips

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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
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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
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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
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This was absolutely lovely. And healthy too!

poodiecat's picture
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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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