I love summer salads – not simply a mixture of raw vegetables, whether home made or bought in a packet, but a proper stick-to-your ribs, full flavoured meal of a salad. I never fully appreciated salads until I visited the mediterranean, where a salad is a great mound of fresh, vibrant vegetables, topped with eggs, tuna or ham, with a good side of bread and butter.
One of my all time favourites is this Hearty Tuna Beetroot Salad with Beans which we often have for Good Friday. I’m always keen to expand my repertoire, however, and I’m always tempted by a bit of smoked haddock.
This smoked haddock salad contains that classic combination, sour cream and chives, and I’ve stolen a trick from kedgeree with the boiled eggs. This combination was beautiful together – just the right amount of veg, and just the right amount of full-flavoured heavier protein elements. It would be the perfect addition to a potluck or barbecue.
Serving the Smoked Haddock Salad
You could, of course, mix the potatoes and watercress in with the other ingredients, but we served them separately so each person could help themselves to exactly what they wanted. You could swap the new potatoes for crusty bread and the watercress for rocket, and it would be just as tasty.
This smoked haddock salad takes around 30 minutes to make from start to finish, but if you want it to be on the table in half that just cook the fish, mushrooms, potatoes and eggs that morning or the night before. The assembled salad keeps well in the fridge for a few hours at least. If you’re feeling artistic or cooking to impress save a few chives to garnish the top. I incorporated the lemon in the cooking juices to avoid curdling the cream, but by all means serve with a lemon wedge if you wish.
This meal would serve two as a hearty dinner, four as a light lunch or supper and more as a side. I used reduced fat sour cream, but you don’t have to.
A hearty summer salad with smoked haddock and boiled eggs
- 750 g new potatoes 1.5lb
- 3 eggs
- 1 lemon
- 1 tbsp olive oil
- 2 skinless, boneless smoked haddock fillets
- 500 g stock, broth or bouillon around a pint
- 200 g button mushrooms approx 7 oz / 2 handfuls
- 200 g cherry tomatoes Just over a cup
- 130 g tinned sweetcorn 4.5 oz
- 250 ml sour cream
- 1 small bunch of chives
- 80 g watercress 1 bag/a few handfuls
Wash the new potatoes and place them to boil with the eggs. Remove the eggs after 10 minutes or when hard boiled.
Wash and halve the button mushrooms. Fry them in the olive oil in a large skillet.
When they begin to cook but have yet to release their juices add the fish fillets to the pan with the juice of the lemon, and cover with stock/broth/bouillon. Simmer until the fish is cooked and flaky.
When the fish is cooked, drain the fish and mushrooms and set aside until the potatoes are cooked and the other ingredients prepared.
While the fish, mushrooms, potatoes and eggs are cooking wash and quarter the tomatoes and add to a salad bowl with the sweetcorn. Wash and chop the chives, reserving some for garnish, and add them to the salad bowl.
Rinse the eggs in cold water. Peel them and chop them. Add to the salad bowl.
When the potatoes are cooked, drain them and place in a separate serving dish. Rinse and serve the watercress.
Mix the fish, mushrooms and sour cream into the salad bowl. Garnish and serve.