Curried jersey royal salad with smoked haddock

Curried jersey royal salad with smoked haddock
  • Serves icon Serves 4
  • Time icon Hands-on time 25 min

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.

Nutrition: per serving

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

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

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.
  4. 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.

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