Smoked Haddock Salad With Poached Eggs Croûtons Food

SMOKED HADDOCK SALAD WITH POACHED EGGS & CROûTONS

Steps:

• Whisk the mustard, vinegar, 3 tbsp oil with 1 tbsp of water and a pinch of salt to make a dressing.
• Heat the grill to high, scatter the bread on a baking tray and drizzle with the remaining oil. Put on the bottom of the grill and toast for 8-10 mins, tossing every couple of mins until well done.
• While the croutons are toasting, boil the beans for 3-5 mins until cooked but slightly crunchy. Scoop them out using a slotted spoon and toss them in a bowl with a little dressing. Lower the heat under the water, add the haddock and gently poach for 5 mins. Lift the fish onto a plate, add a splash of vinegar to the water, break in the eggs and poach them for 3 mins. Lift them onto a piece of kitchen towel to drain.
• Tip the leaves into a large bowl and flake over the haddock in large chunks. Add the croûtons and beans plus most of the dressing, then toss everything together. Pile onto 2 plates, top with the eggs, drizzle with the remaining dressing and eat while it's still warm.

SMOKED HADDOCK & CHORIZO SALAD

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.