Smoked haddock & chorizo salad
Contains pork – recipe is for non-Muslims only
Smoky fish and spicy chorizo pair beautifully in this light, easy salad – toast crusty white bread with olive oil for crunchy homemade croutons
- Prep:10 mins
- Serves 4
Nutrition per serving
- kcal 350
- fat 17g
- saturates 5g
- carbs 19g
- sugars 3g
- fibre 1g
- protein 29g
- salt 3g
- 140g crusty white bread, such as pain de campagne or sourdough, cut into 2cm or ¾ in cubes
- 2 tbsp olive oil
- 140g bag watercress, spinach & rocket salad
- 175g cooking chorizo, sliced
- 350g smoked haddock fillet, cut into 2½ cm or 1in pieces
- juice 1 lemon
- 1 tsp Dijon mustard
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.