The BBC Good Food logo
Salad of smoked haddock with chorizo and poached egg

Salad of smoked haddock with chorizo and poached egg

A star rating of 3.8 out of 5.5 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Including cooking the potatoes
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal699
fat40g
saturates4g
carbs28g
sugars0g
fibre2g
protein60g
salt5.05g
Advertisement

Ingredients

  • 4 tbsp olive oil
  • 4x pieces of smoked haddock fillet, with the skin on
  • 350g piece of chorizo sausage, cut into thin slices
  • 1 small garlic clove , finely chopped
  • 1 tsp wholegrain mustard
  • 4 tbsp sherry vinegar , plus a splash
  • 16 new potatoes , cooked
  • 4 eggs
  • 140g bag watercress

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.

Recipe from Good Food magazine, December 2001

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.8 out of 5.5 ratings
Advertisement
Advertisement
Advertisement

Sponsored content