Smoked haddock salad with poached eggs & croûtons
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 541.6
- Total Fat: 33.8 g
- Cholesterol: 322.0 mg
- Sodium: 545.0 mg
- Total Carbs: 11.6 g
- Dietary Fiber: 2.8 g
- Protein: 45.0 g
View full nutritional breakdown of Smoked haddock salad with poached eggs & croûtons calories by ingredient
Number of Servings: 2
Ingredients
-
1 tbsp wholegrain mustard
1 tbsp cider or white wine vinegar, plus a splash
4 tbsp olive oil
bread, 2 slices, crusts removed, cut into small cubes, left to dry out
1 cup trimmed French beans
300g smoked haddock
2 eggs
lettuce leaves mixed & torn
Directions
1. Whisk the mustard, vinegar, 3 tbsp oil with 1 tbsp of water and a pinch of salt to make a dressing.
2. Heat the grill to high, scatter the bread on a baking tray and drizzle with the remaining oil. Put on the bottom of the grill and toast for 5-10 mins, tossing every couple of mins until well done.
3. While the croutons are toasting, boil the beans for 3-5 mins until cooked but slightly crunchy. Scoop them out using a slotted spoon and toss them in a bowl with a little dressing. Lower the heat under the water, add the haddock and gently poach for 5 mins. Lift the fish onto a plate, add a splash of vinegar to the water, break in the eggs and poach them for 3 mins. Lift them onto a piece of kitchen towel to drain.
4. Tip the leaves into a large bowl and flake over the haddock in large chunks. Add the croûtons and beans plus most of the dressing, then toss everything together. Pile onto 2 plates, top with the eggs, drizzle with the remaining dressing and eat while it's still warm.
Number of Servings: 2
Recipe submitted by SparkPeople user CHEEKYCHOOK.
2. Heat the grill to high, scatter the bread on a baking tray and drizzle with the remaining oil. Put on the bottom of the grill and toast for 5-10 mins, tossing every couple of mins until well done.
3. While the croutons are toasting, boil the beans for 3-5 mins until cooked but slightly crunchy. Scoop them out using a slotted spoon and toss them in a bowl with a little dressing. Lower the heat under the water, add the haddock and gently poach for 5 mins. Lift the fish onto a plate, add a splash of vinegar to the water, break in the eggs and poach them for 3 mins. Lift them onto a piece of kitchen towel to drain.
4. Tip the leaves into a large bowl and flake over the haddock in large chunks. Add the croûtons and beans plus most of the dressing, then toss everything together. Pile onto 2 plates, top with the eggs, drizzle with the remaining dressing and eat while it's still warm.
Number of Servings: 2
Recipe submitted by SparkPeople user CHEEKYCHOOK.