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Smoked haddock salad with poached eggs & croûtons

Smoked haddock salad with poached eggs & croûtons

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  • Preparation and cooking time
    • Total time
    • Ready in 25-30 mins
  • More effort
  • Serves 2

This bistro-style salad would traditionally feature bacon, so using smoked haddock lends it a touch of unpredictability

Nutrition: per serving
NutrientUnit
kcal627
fat37g
saturates6g
carbs32g
sugars0g
fibre4g
protein43g
salt4.2g
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Ingredients

  • 1 tbsp wholegrain mustard
  • 1 tbsp cider or white wine vinegar, plus a splash
  • 5 tbsp olive oil
  • half a small loaf of French stick , torn into bite-sized pieces
  • 180g pack trimmed French beans
  • 300g smoked haddock
  • 2 eggs
  • half a head of frisée , split into leaves

Method

  • STEP 1

    Whisk the mustard, vinegar, 3 tbsp oil with 1 tbsp of water and a pinch of salt to make a dressing.

  • STEP 2

    Heat the grill to high, scatter the bread on a baking tray and drizzle with the remaining oil. Put on the bottom of the grill and toast for 8-10 mins, tossing every couple of mins until well done.

  • STEP 3

    While the croutons are toasting, boil the beans for 3-5 mins until cooked but slightly crunchy. Scoop them out using a slotted spoon and toss them in a bowl with a little dressing. Lower the heat under the water, add the haddock and gently poach for 5 mins. Lift the fish onto a plate, add a splash of vinegar to the water, break in the eggs and poach them for 3 mins. Lift them onto a piece of kitchen towel to drain.

  • STEP 4

    Tip the leaves into a large bowl and flake over the haddock in large chunks. Add the croûtons and beans plus most of the dressing, then toss everything together. Pile onto 2 plates, top with the eggs, drizzle with the remaining dressing and eat while it’s still warm.

Recipe from Good Food magazine, March 2005

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