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Bacon, Egg & Smoked Haddock Salad

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A delicious brunch or lunch option – crispy bacon, light fish and smoky bacon.

How to cook & Ingredients

10 - 15 mins
10 - 15 mins
4

Ingredients 

8 rashers Specially Selected Bacon

4 tbsp olive oil

4 x 100g smoked haddock fillets, skin on

2 tbsp sherry vinegar

1 tbsp wholegrain mustard

16 baby new potatoes, cooked

4 eggs

75g bag baby spinach leaves

Freshly ground black pepper

Cooking Method

  • Heat the grill to medium; brush the haddock fillets with oil and grill for 4-5 minutes or until you are able to flake the fish with the tip of a knife. Remove from grill pan and leave to cool.

    1
  • Meanwhile grill the bacon rashers for 4-5 minutes or until cooked and the fat crisp.  Pour any juices from the grill pan into a small bowl and whisk in the remaining olive oil, vinegar and mustard. Season with pepper.

    2
  • Halve or slice the potatoes into a large bowl, add the haddock, flaked away from the skin. Toss in the leaves, drizzle on the dressing and fold together gently.

    3
  • Bring a large pan of water to the boil and poach the eggs for 3-4 minutes. Meanwhile divide the haddock salad between 4 plates, topping each with 2 rashers of bacon and a soft poached egg.

    4
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