Salad of smoked haddock with chorizo and poached egg
Serves 4
Easy
Prep:
Cook:
Including cooking the potatoes
Tony Tobin’s winter salad is packed with smoky flavours and peppery watercress
Skip to ingredients
- 4 tbsp olive oil
- 4x pieces of smoked haddockfillet, with the skin on
- 350g piece of chorizosausage, cut into thin slices
- 1 small garlic clovefinely chopped
- 1 tsp wholegrain mustard
- 4 tbsp sherry vinegarplus a splash
- 16 new potatoescooked
- 4 eggs
- 140g bag watercress
Nutrition: per serving
- kcal699
- fat40g
- saturates4g
- carbs28g
- sugars0g
- fibre2g
- protein60g
- salt5.05g
Method
step 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.
step 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.
step 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.
step 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.
step 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.
