Smoked haddock, potato, leek & egg salad

Smoked haddock, potato, leek & egg salad

A really nice way of using smoked haddock. Always use the best quality you can and look for naturally smoked. The finest I have ever tasted comes from Grimsby, where the old methods have earnt them protected status; Alfred Enderby who in my opinion make the finest in the world. 

Serves 4


1 fillet of smoked haddock skinned and pinboned

200g jersey or salad potatoes washed and boiled and cool to room temperature

tablespoon fine chives

1 small leek very finely shredded, white part only

2 boiled eggs separated and finely chopped

6 tablespoons good mayonnaise

2 tablespoons whole grain mustard

1 tablespoon sugar dissolved in a tablespoon water


Warm some milk and poach the smoked haddock for 5-6 minutes until moist and cooked, flake the fish into a bowl and leave until just warm. Place the leeks, potatoes & mustard in a bowl and stir together, lastly fold in the fish, and herbs and season. Sprinkle with the chopped egg and serve.