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
Ingredients
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
Method
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.
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
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