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Smoked haddock, Jersey Royal & asparagus salad
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Traditional British cooking makes excellent use of smoked fish, and haddock pairs beautifully with so many flavours while retaining its own character.
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Serves: 4-6 as a starter
500g Jersey Royal potatoes
1 tsp salt
230g asparagus, trimmed and sliced into thirds diagonally
250g undyed smoked haddock fillet
20g unsalted butter
olive oil, for frying
2 medium red onions (about 120g), sliced into thin wedges
77g pack smoked pancetta
1 tbsp Dijon mustard
50g crème fraîche
1 tbsp cider vinegar
squeeze lemon juice, plus extra for seasoning
100ml extra virgin olive oil
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.
Typical values per serving: