Smoked haddock, Jersey Royal & asparagus salad

1. Make the dressing by whisking together the mustard, crème fraîche, cider vinegar and lemon juice, then pouring in the olive oil, a little at a time, whisking constantly until it’s amalgamated. Season and set aside.

2. Preheat the oven to 180˚C, gas mark 4. Put the Jersey Royals in a pan with the salt, cover with water and bring to the boil. Cover and cook for about 15 minutes until tender, adding the asparagus for the final 2 minutes. Once the potatoes are cooked, drain, slice in half and toss in the dressing with the asparagus. Meanwhile, put the smoked haddock on a baking tray, dot with the butter and bake for 10 minutes until the fish is opaque and starts to flake easily. Leave to cool a little, then carefully peel away the skin, taking care to remove any bones, and flake the fish into pieces. 

3. Pour a drizzle of oil into a small pan and fry the red onions and pancetta with a pinch of salt for 10-15 minutes, until golden. Now bring all your components together. Toss the potato and asparagus with the haddock, pancetta and red onions. Season, adding a squeeze of lemon. Toss through the watercress, then serve immediately on a large platter or individual plates.