Smoked Haddock & Asparagus Potato Salad
Updated: Mar 3
Firstly, let me apologise for the poor photo quality of this recipe! I made this meal partly in advance and then plated it up to eat later on...when it was dark...and the big sun lamp for my herb garden was emitting its orange glow across the whole kitchen. When I next make this meal, which I DEFINITELY will, I'll be doing a much better photo shoot with it!
So despite this photo not being the best, I can assure you that this is SO GOOD. As I've said in my Healthy Eating blog, I'm not a fan of salad and, although I do really like fish, I feel I have to be in the right mood to eat it. So I was a little bit apprehensive to eat this - especially as I had gone back to work the same day (which was a shock to the system) and I would have loved nothing more than a huge bowl of carbs and cheese BUT I got home and warmed this up to eat before plating it with a mere sprinkling of salad leaves and OH MY GOD I wolfed it down and went back for seconds. The great thing is, you can make a big batch and have it for lunch throughout the week as well, hot or cold!
One thing I will say, if you're going to have it warm, please read through the recipe first thoroughly as lots of elements cook at the same time so you need to watch your timings to get it all ready together.
Smoked Haddock & Potato Salad
Prep time: 15 mins
Cook time: 25 mins
Preheat the oven to 200 degrees
Special equipment needed:
2 Smoked haddock fillets (skinless and boneless is best)
1kg Jersey Royals
500g Asparagus (trimmed)
2 Red onion (thinly sliced)
200g Pancetta (cubed)
100g Watercress (or any other salad leaves)
1 Muller-light Greek-style lemon yoghurt
1 tbsp wholegrain mustard
1 Lemon (zest & juice)
150ml Olive oil
Make the sauce by combining the oil, yoghurt, lemon zest, juice and mustard in a blender until fully amalgamated. You might need to add a little water or oil depending on the thickness. Make sure you taste it and season accordingly!
Bring a large pan of water to the boil & add the Jersey Royals, cooking for 15 mins.
Meanwhile bake the haddock fillets in the oven, on a baking tray for 8-10 mins. Try not to overcook. Most fish should be slightly opaque when cooked and begin to flake easily.
Once cooked, flake the fish into a large mixing bowl and set aside, covered to keep warm.
In the meantime, sweat down the red onion and pancetta in a frying pan with a little oil until nicely coloured.
Once the potatoes have cooked for 15 mins, drain them and leave them to cool slightly. Once cool enough to handle, slice them in half and add them to the mixing bowl.
Add the onion and pancetta mix to the bowl, combining it all together, mixing the sauce through also
Bring a smaller pan of water to the boil and blanch the asparagus for 3 mins. Drain and scatter nicely onto your serving plate
Scatter the watercress amongst the serving plates also and top with the mixture from the mixing bowl
and remember, anyone can cook!