Smoked Haddock Chorizo Salad Recipes

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SALAD OF SMOKED HADDOCK WITH CHORIZO AND POACHED EGG



Salad of smoked haddock with chorizo and poached egg image

Tony Tobin's winter salad is packed with smoky flavours and peppery watercress

Provided by Tony Tobin

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 9

4 tbsp olive oil
4x pieces of smoked haddock fillet, with the skin on
350g piece of chorizo sausage, cut into thin slices
1 small garlic clove , finely chopped
1 tsp wholegrain mustard
4 tbsp sherry vinegar , plus a splash
16 new potatoes , cooked
4 eggs
140g bag watercress

Steps:

  • Heat 1 tablespoon of oil in a non-stick frying pan. Add the haddock fillets, skin side up, and cook over a medium heat for 3-4 minutes until you are able to flake the flesh with a fork. Remove the fish from the pan and allow to cool.
  • Heat the remaining oil in the pan and fry the chorizo for a few minutes until sizzling and crispy. Remove with a slotted spoon, turn down the heat and fry the garlic for 2 minutes. Take the pan off the heat, stir in the mustard and 4 tablespoons sherry vinegar. Season.
  • Slice the potatoes into a large bowl and add the chorizo. Flake the haddock away from its skin into the bowl and pour in the dressing from the pan.
  • Bring a large pan of water to simmering point and add a splash of vinegar. Crack in the eggs and poach for 31⁄2 minutes. Meanwhile, mix the watercress into the salad and divide between 4 plates.
  • To serve, remove the poached eggs from the water with a slotted spoon, drain on kitchen paper and then put one egg on top of each serving of salad.

Nutrition Facts : Calories 699 calories, Fat 40 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Fiber 2 grams fiber, Protein 60 grams protein, Sodium 5.05 milligram of sodium

SMOKED HADDOCK & CHORIZO SALAD



Smoked haddock & chorizo salad image

Smoky fish and spicy chorizo pair beautifully in this light, easy salad - toast crusty white bread with olive oil for crunchy homemade croutons

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Starter

Time 25m

Number Of Ingredients 7

140g crusty white bread , such as pain de campagne or sourdough, cut into 2cm or 3/4in cubes
2 tbsp olive oil
140g bag watercress , spinach & rocket salad
175g cooking chorizo , sliced
350g smoked haddock fillet, cut into 2.5cm or 1in pieces
juice 1 lemon
1 tsp Dijon mustard

Steps:

  • Toss the bread in 1 tbsp of the olive oil. Heat a large frying pan and fry the bread for 5-10 mins until crisp and golden, then set aside on kitchen paper.
  • Meanwhile, put the salad in a serving bowl. Wipe out the frying pan and pour in the remaining oil. Add the chorizo slices and cook for 1 min, stirring occasionally. Add the haddock to the pan and cook for 3-4 mins, turning over carefully halfway through. When cooked, the haddock will be opaque and the chorizo should be beginning to turn crisp around the edges.
  • Use a slotted spoon to remove the haddock and chorizo from the pan, and add to the salad with the bread cubes.
  • Return the pan to the heat and add the lemon juice and mustard. Stir and heat through for 30 secs, then drizzle over the salad. Serve straight away.

Nutrition Facts : Calories 350 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 3 milligram of sodium

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