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

Time 55m

Number Of Ingredients 9

Ingredients

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