Warm Salad of Smoked Haddock, Green Beans, Cornish New Potatoes, Smoked Streaky Bacon & Poached Egg

Serves 2

Ingredients

For the salad
• 300g Cornish new potatoes, scrubbed
• 25g butter
• Sea salt
• 200g smoked haddock fillet, skin removed
• 150g green beans, trimmed
• 4 rashers smoked streaky bacon
• A small handful of fresh parsley, chives and dill, finely chopped
• 2 very fresh eggs

For the mustard dressing
• 1 tsp Dijon mustard
• 1 tsp wholegrain mustard
• 1 tbsp white wine vinegar or lemon juice
• 3 tbsp olive oil
• Freshly ground black pepper

Method

1. Cook the Cornish new potatoes
Put the potatoes into a pan of cold water with a generous pinch of sea salt. Bring to the boil and simmer until just tender, about 12–15 minutes.
Drain, reserving a small splash of the cooking water. Return the potatoes to the pan with the butter and a spoonful of the starchy water, allowing it to melt and coat the potatoes in a light, buttery emulsion. Cut into halves while still warm.
2. Cook the smoked haddock
Place the haddock in a shallow pan and cover with cold water or milk. Bring gently to a simmer and cook for 3–4 minutes, until just cooked through. Lift out carefully and leave to cool slightly, then flake into large pieces.
3. Blanch the green beans
Cook the beans in boiling salted water for 2–3 minutes until tender but still bright green. Drain and refresh briefly under cold water.
4. Cook the smoked streaky bacon
Fry the bacon in a dry frying pan over medium heat until golden and crisp. Remove and drain on kitchen paper, then break into rough pieces.
5. Make the mustard dressing
Whisk the Dijon, wholegrain mustard and vinegar (or lemon juice) together in a small bowl. Slowly whisk in the olive oil until emulsified. Season lightly with black pepper.
6. Poach the eggs
Bring a pan of water to a gentle simmer and add a small splash of neutral vinegar (such as white wine or distilled vinegar). Crack each egg into a cup and slide gently into the water. The vinegar helps the egg whites set neatly around the yolk.
Poach for 2½–3 minutes until the whites are just set and the yolks still runny. Lift out with a slotted spoon and drain.
7. Assemble the salad
Gently combine the warm, buttery potatoes, green beans, flaked haddock, smoked bacon and herbs in a large bowl. Spoon over enough dressing to lightly coat everything, turning carefully so the fish stays in generous pieces.
8. To serve
Divide the salad between warm plates and top each with a poached egg. Finish with freshly ground black pepper