10 - 15 mins
10 - 15 mins
4
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Bacon, Egg & Smoked Haddock Salad
A delicious brunch or lunch option – crispy bacon, light fish and smoky bacon.
Ingredients
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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