Smoked haddock & chorizo salad

Smoked haddock & chorizo salad

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(8 ratings)

Prep: 10 mins Cook: 10 mins - 15 mins


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
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  • 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



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

  • 175g cooking chorizo, sliced



    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



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

  • 1 tsp Dijon mustard


  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.

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