Salad of smoked haddock with chorizo and poached egg

Tony Tobin4Source

30-60 minutes 4 servings 800 kcal or less chorizo egg mains salmon watercress

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

Method

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.