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Warm Salad of Smoked Haddock
Recipe by Fiona, Thursday, 21 January 2010

This recipe has been tried and tested 1 Users Voted
Description

 

A melange of tart, crunchy fresh cranberries set against the sweet softness of dried, complimented by the piquancy of finely sliced shallot and a final sprinkling of snipped chives.
Ingredients

 

  • 1 piece of smoked haddock
  • 1 tbsp fennel seeds
  • 1 bay leaf
  • 6 black peppercorns

 

  • handful of rocket leaves
  • 2 tbsp fresh cranberries, finely chopped
  • 1 tbsp dried cranberries, finely chopped
  • ½ shallot, finely sliced

 

  • lemon juice
  • virgin olive oil

 
recipe image
Recipe Categories
Starters & Salads
Midweek Express
Serves
1
Method

 

1. Prepare a flavoured broth by pouring about ½ litre of cold water into a small frying pan. Add the fennel seeds, bay leaf and black peppercorns then bring to the boil. Pop in the smoked haddock, reducing the heat to a simmer for about 5 minutes depending on the thickness of the fish.

2. Whilst the fish cooks prepare the salad by combining the ingredients then flake the haddock over the leaves. Sprinkle with a little lemon juice and olive oil and serve immediately.

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