Curried jersey royal salad with smoked haddock
- April 2014
- Serves 4
- 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.
- 19.3g (3.3g saturated)
- 31.2g (2.6g sugars)
- 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
- Thickly slice the potatoes and boil in salted water for 8-10 minutes until tender. Drain and cool.
- 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.
- 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.
- 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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