Salad of Smoked Haddock with Chorizo and Poached Egg

 

Tony Tobin’s winter salad is packed with smoky flavours and peppery watercress

What you will need

4 tbsp olive oil Olive oil ol-iv oyl Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

4x 175g pieces of smoked haddock fillet, with the skin on Haddock haad-dok A white-fleshed salt water fish often compared with cod in flavour and texture. Found on the…

350g piece of chorizo sausage, cut into thin slices Chorizo chore-reeth-oh A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

1 small garlic clove, finely chopped

1 tsp wholegrain mustard Mustard muss-tard A condiment made by mixing the ground seeds of the mustard plant with a combination of…

4 tbsp sherry vinegar, plus a splash

16 new potatoes, cooked New potatoes n-ew po-tate-oes New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

4 eggs Egg egg The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

140g bag watercress Watercress wort-er-cress With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

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