Curried jersey royal salad with smoked haddock

  • Portion size: Serves 4
  • Hands-on time 25 min
  • Difficulty: easy

The lightly spiced potatoes with the smoked haddock makes for a really tasty spring salad recipe.

If you love these flavours together, take a look at making a kedgeree next time, which uses rice not potatoes.

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Ingredients

  • 800g jersey royal potatoes
  • 2 garlic cloves
  • ¾ tsp curry powder
  • A squeeze of lemon juice
  • 2 medium free-range egg yolks
  • 70ml light olive oil
  • 200ml whole milk
  • 200g skinless undyed smoked haddock fillet
  • 25g watercress
  • Lemon wedge, to serve
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Method

  1. Thickly slice the potatoes and boil in salted water for 8-10 minutes until tender. Drain and cool.
  2. Meanwhile, crush the garlic cloves, then whisk with ¾ tsp curry powder, a squeeze of lemon juice and the egg yolks in a small bowl. Slowly whisk in 70ml light olive oil to make a thick mayonnaise (thin with a little water if it’s too thick). Season well.
  3. Heat the milk in a saucepan over a low-medium heat. When simmering, add the haddock fillet. Cover and simmer gently for 5 minutes or until opaque. Remove with a slotted spoon and dry briefly on kitchen paper. Discard the milk.
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  5. Toss the mayo through the potatoes, then put in a serving dish. When the fish is cool enough to handle, flake it over the potatoes, removing any bones. Toss 25g watercress in a little olive oil, then use to garnish. Season with black pepper, then serve with lemon wedges.

Nutrition

  • 355kcals Calories
  • 19.3g (3.3g saturated) Fat
  • 14.7g Protein
  • 31.2g (2.6g sugars) Carbs
  • 3g Fibre
  • 1g Salt
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Reviews

Gill Vance

I love this recipe because it is seasonal and easy.

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