Curried jersey royal salad with smoked haddock

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.