The BBC Good Food logo
Smoked haddock & chorizo salad

Smoked haddock & chorizo salad

By
Rating: 4 out of 5.9 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook: -
  • 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: per serving
NutrientUnit
kcal350
fat17g
saturates5g
carbs19g
sugars3g
fibre1g
protein29g
salt3g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

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

  • STEP 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.

Goes well with

Recipe from Good Food magazine, September 2014

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

Rating: 4 out of 5.9 ratings
Advertisement
Advertisement
Advertisement

Sponsored content