Smoked haddock, chorizo and potato salad

AuthorBen Flynn

I discovered this dish as I was researching my autumn/winter menu for The Blue Boar. I think that the spiced chorizo and smoky flavours from the haddock, combined with the earthy spinach and rich egg, work wonderfully as a between-season, light-but-warming salad.

Yields4 Servings
 1 tsp malt vinegar 4 duck eggs 100g bread (diced into 1cm cubes) 500g new potatoes 3 tbsp olive oil 300g chorizo (roughly chopped) 500g skinless smoked haddock (roughly chopped) 750g baby spinach some salad leaves (to serve)
1

Start by poaching the duck eggs. Half-fill a medium saucepan with cold water and the vinegar. When it starts to boil, stir the water and crack an egg into the centre of it, then turn down to simmer for 4-8 minutes (depending on how well you like your egg cooked). Have a bowl of cold water ready, which you can place the cooked egg straight into so that it stops cooking. Repeat until all of the eggs are poached.

2

Preheat the oven to 190C/375F/gas mark 5.

3

Next, make the croutons by placing the diced bread in the preheated oven for 10-20 minutes, or until crunchy and golden.

4

Place the new potatoes in a pan, cover with cold water and bring to the boil. Simmer for 12-20 minutes, depending on the size of the potatoes, until cooked. – Meanwhile, gently heat the oil in a frying pan and add the chorizo. Cook over a low heat for 3-4 minutes until the oils of the chorizo are released. Add the haddock pieces and cook for a further 5 minutes.

5

Slice the drained and cooked new potatoes and add these to the pan; the oil from the chorizo should be coating all the other ingredients, giving it a lovely amber colour.

6

Warm the poached duck eggs in a pan of simmering water for 2 minutes.


7

Add the baby spinach and croutons to the chorizo pan and fold the ingredients together until the spinach just starts to wilt, then serve with your favourite salad leaves.

CategoryCuisine

Ingredients

 1 tsp malt vinegar 4 duck eggs 100g bread (diced into 1cm cubes) 500g new potatoes 3 tbsp olive oil 300g chorizo (roughly chopped) 500g skinless smoked haddock (roughly chopped) 750g baby spinach some salad leaves (to serve)

Directions

1

Start by poaching the duck eggs. Half-fill a medium saucepan with cold water and the vinegar. When it starts to boil, stir the water and crack an egg into the centre of it, then turn down to simmer for 4-8 minutes (depending on how well you like your egg cooked). Have a bowl of cold water ready, which you can place the cooked egg straight into so that it stops cooking. Repeat until all of the eggs are poached.

2

Preheat the oven to 190C/375F/gas mark 5.

3

Next, make the croutons by placing the diced bread in the preheated oven for 10-20 minutes, or until crunchy and golden.

4

Place the new potatoes in a pan, cover with cold water and bring to the boil. Simmer for 12-20 minutes, depending on the size of the potatoes, until cooked. – Meanwhile, gently heat the oil in a frying pan and add the chorizo. Cook over a low heat for 3-4 minutes until the oils of the chorizo are released. Add the haddock pieces and cook for a further 5 minutes.

5

Slice the drained and cooked new potatoes and add these to the pan; the oil from the chorizo should be coating all the other ingredients, giving it a lovely amber colour.

6

Warm the poached duck eggs in a pan of simmering water for 2 minutes.


7

Add the baby spinach and croutons to the chorizo pan and fold the ingredients together until the spinach just starts to wilt, then serve with your favourite salad leaves.

Smoked haddock, chorizo and potato salad