Bacon, Egg & Smoked Haddock Salad

QMS 19.6.08 019
Prep Time: 10 - 15 mins
Cooking Time: 10 - 15 mins

Nutrition Information per serving

Kcals 496, Fat 26.2g, Protein 36.8g, Carbohydrate 29g, Sugar 2.3g, Salt 4.3g

Ingredient list

  • 8 rashers Specially Selected Bacon
  • 4 tbsp olive oil
  • 4 x 100g smoked haddock fillets, skin on
  • 2 tbsp sherry vinegar
  • 1 tbsp wholegrain mustard
  • 16 baby new potatoes, cooked
  • 4 eggs
  • 75g bag baby spinach leaves
  • Freshly ground black pepper

Method

1.Heat the grill to medium; brush the haddock fillets with oil and grill for 4-5 minutes or until you are able to flake the fish with the tip of a knife. Remove from grill pan and leave to cool.

2. Meanwhile grill the bacon rashers for 4-5 minutes or until cooked and the fat crisp.  Pour any juices from the grill pan into a small bowl and whisk in the remaining olive oil, vinegar and mustard. Season with pepper.

3. Halve or slice the potatoes into a large bowl, add the haddock, flaked away from the skin. Toss in the leaves, drizzle on the dressing and fold together gently.

4. Bring a large pan of water to the boil and poach the eggs for 3-4 minutes. Meanwhile divide the haddock salad between 4 plates, topping each with 2 rashers of bacon and a soft poached egg.