Flaked kipper, poached leek & kale salad

Name: Flaked kipper, poached leek & kale salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 700 g Essential Charlotte Potatoes, halved or quartered; 3 Essential Leeks, sliced into rounds; 3 tbsp Essential Olive Oil; 2 tbsp Essential Wholegrain Mustard; 2 tbsp Essential White Wine Vinegar; 1 clove/s garlic, crushed; 1 pinch chilli flakes; 200 g Essential Kale, washed, dried, any tough stalks discarded; 6 Essential Free Range White Eggs; 200 g pack Essential Smoked Kipper Cutlets & Butter

A hearty warm salad, making great use of British kippers. The kale is dressed and wilted rather than cooked, for a lovely contrast of texture – this also means that less heat-sensitive vitamins and minerals are lost.

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HealthyHigh protein1 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

700g Essential Charlotte Potatoes, halved or quartered
3 Essential Leeks, sliced into rounds
3 tbsp Essential Olive Oil
2 tbsp Essential Wholegrain Mustard
2 tbsp Essential White Wine Vinegar
1 clove/s garlic, crushed
1 pinch chilli flakes
200g Essential Kale, washed, dried, any tough stalks discarded
6 Essential Free Range White Eggs
200g pack Essential Smoked Kipper Cutlets & Butter

Boil the potatoes in salted water until tender, (10-15 minutes), then drain and allow to steam dry. Meanwhile, warm a medium frying pan, add the leeks and pour over enough water to just cover. Simmer for 10-15 minutes until the leeks are tender. Drain and set aside.
In a large bowl, whisk together the oil, mustard, vinegar, garlic and chilli flakes. Season, then tip in the kale. Toss well and rub the dressing into the leaves with your hands.
Bring a pan of water to the boil, then cook the eggs for 6 minutes. Cool under cold water. Microwave the kippers according to pack instructions. Allow to cool slightly before flaking into the dressed kale. Add the potatoes and leeks and toss to combine. Peel and halve the eggs, then serve on top of the salad.

Cook’s tip

Kippers are delicious, flavour packed and excellent value, but can be a little bony for some. If preferred, swap them for hot smoked mackerel, some crisped smoked bacon or chunks of fried chorizo. Add the leftover kale to smoothies, or if you have the oven on, make kale chips. Rub the kale with a little oil and salt or seasoning and bake until crisp.

Typical values per serving when made using specific products in recipe