Smoked haddock salad with poached eggs & croûtons
- Preparation and cooking time
- Total time
- Ready in 25-30 mins
- More effort
- Serves 2
- 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
- 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.