Salad of smoked haddock with chorizo and poached egg

Salad of smoked haddock with chorizo and poached egg

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(4 ratings)

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


Serves 4
Tony Tobin’s winter salad is packed with smoky flavours and peppery watercress

Nutrition and extra info

Nutrition: per serving

  • kcal699
  • fat40g
  • saturates4g
  • carbs28g
  • sugars0g
  • fibre2g
  • protein60g
  • salt5.05g
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  • 4 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…

  • 4x 175g pieces of smoked haddock fillet, with the skin on



    A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…

  • 350g piece of chorizo sausage, cut into thin slices



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

  • 1 small garlic clove, finely chopped
  • 1 tsp wholegrain mustard



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

  • 4 tbsp sherry vinegar, plus a splash
  • 16 new potatoes, cooked
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 4 eggs



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

  • 140g bag watercress



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


  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.

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Comments, questions and tips

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11th May, 2011
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.
22nd Jul, 2008
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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