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Smoked haddock & chorizo salad

Smoked haddock & chorizo salad

A star rating of 4.3 out of 5.10 ratingsRate
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  • 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


  • 140g crusty white bread , such as pain de campagne or sourdough, cut into 2cm or 3/4in cubes
  • 2 tbsp olive oil
  • 140g bag watercress , spinach & rocket salad
  • 175g cooking chorizo , sliced
  • 350g smoked haddock fillet, cut into 2.5cm or 1in pieces
  • juice 1 lemon
  • 1 tsp Dijon mustard


  • 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.

Recipe from Good Food magazine, September 2014

Goes well with


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A star rating of 4.3 out of 5.10 ratings

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