zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Smoked Haddock, Potato and Lardon Salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Smoked Haddock, Potato and Lardon Salad

    The golden haddock and potatoes flecked with parsley look fabulous in this simple salad starter.

    • Preparation time: 25 minutes
    • Cooking time: 15 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 6

    Ingredients

    • 500g Israeli potatoes, or salad potatoes scrubbed
    • 200g pack Waitrose Danish Smoked Bacon Lardons
    • 400g traditional cured smoked haddock fillets
    • Small bunch fresh parsley, finely chopped
    • Freshly ground black pepper
    • For the dressing:
    • 1 tbsp lemon juice
    • 2 tsp wholegrain mustard
    • Salt and freshly ground black pepper
    • 3 tbsp olive oil
    • 4 tbsp soured cream

    Method

    1. Slice the potatoes and cook in a pan of boiling water for 8-10 minutes, until tender. Drain and cool.
    2. Heat the lardons gently in a frying pan without any extra fat, until the fat starts to melt, then increase the heat and fry them until they are crisp and browned. Remove and drain them on kitchen paper.
    3. To poach the fish, cut the fillets to fit the frying pan. Place in the pan and cover with a pint each of milk and water. Simmer gently for 2-3 minutes each side (depending on thickness of fillets). Remove from the liquid with a slotted spoon. Cool the fish slightly, then peel off and discard the skin and break the flesh into large flakes.
    4. Whisk the dressing ingredients with a fork until smooth. To make the salad, divide the potatoes between six side plates, then top with the haddock and drizzle with dressing. Sprinkle with the lardons and parsley and black pepper.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Make the dressing up to a day ahead and chill. Cook the potatoes, haddock and lardons up to three hours ahead, and chill until required.

    Comments

    Average user rating

    5 stars