Smoked Haddock Salad
2
20 minutes
A complete, nourishing meal in one bowl, this quick and easy recipe is perfect for busy weeks when you want something healthy, balanced and full of flavour. Made with our Mellow Yellow cold‑pressed rapeseed oil and tangy Honey & Mustard dressing, it delivers a bright, delicious finish with minimal effort.
Method
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1
To poach the haddock, use sauté or frying pan with a lid. Place in a medium heat and add 2 tbsp of water and 1 tbsp mellow yellow cold pressed rapeseed oil, season with salt and pepper. Add the haddock and season the top of the fish with salt and pepper. Put the lid on and it will only take around 6 to 8 minutes to poach on a medium heat. The flesh will be opaque when it is cooked through. Place on a plate to cool.
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2
To construct the salad, take a large bowl and add the little gem lettuce first, followed by the boiled new potatoes, the yellow pepper, the heritage tomatoes, the smoked haddock (broken into chunks) and then a generous drizzle of Mellow Yellow Honey and Mustard dressing.
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3
Finish with a generous sprinkle of chives.
Ingredients
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300g smoked haddock (skin removed)
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1 tbsp Mellow Yellow Cold Pressed Rapeseed Oil
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400g new potatoes (halved or quartered and boiled)
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1 little gem lettuce (chopped)
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Half a yellow pepper (deseeded and chopped)
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Handful small heritage plum tomatoes (halved)
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3 tbsp Mellow Yellow Honey and Mustard Dressing
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Handful fresh chives (finely chopped)
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Salt & freshly ground black pepper
