Smoked haddock & chorizo salad

Smoked haddock & chorizo salad

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 10 mins Cook: 10 mins - 15 mins

Easy

Serves 4
Smoky fish and spicy chorizo pair beautifully in this light, easy salad - toast crusty white bread with olive oil for crunchy homemade croutons

Nutrition and extra info

Nutrition: per serving

  • kcal350
  • fat17g
  • saturates5g
  • carbs19g
  • sugars3g
  • fibre1g
  • protein29g
  • salt3g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 140g crusty white bread, such as pain de campagne or sourdough, cut into 2cm or ¾ in cubes
  • 2 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…

  • 140g bag watercress, spinach & rocket salad
    Watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 175g cooking chorizo, sliced
    Chorizo

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 350g smoked haddock fillet, cut into 2½ cm or 1in pieces
  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tsp Dijon mustard

Method

  1. Toss the bread in 1 tbsp of the olive oil. Heat a large frying pan and fry the bread for 5-10 mins until crisp and golden, then set aside on kitchen paper.

  2. Meanwhile, put the salad in a serving bowl. Wipe out the frying pan and pour in the remaining oil. Add the chorizo slices and cook for 1 min, stirring occasionally. Add the haddock to the pan and cook for 3-4 mins, turning over carefully halfway through. When cooked, the haddock will be opaque and the chorizo should be beginning to turn crisp around the edges.

  3. Use a slotted spoon to remove the haddock and chorizo from the pan, and add to the salad with the bread cubes.

  4. Return the pan to the heat and add the lemon juice and mustard. Stir and heat through for 30 secs, then drizzle over the salad. Serve straight away.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (0)

We’d love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?

Be the first to comment on this recipe…

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…