Smoked haddock, Jersey Royals and Watercress Salad

Here’s a delicious and simple, warm, summery salad. It’s nutritious, quick to make and full of earthy, smoky and fresh tangy flavours.

If you want to go dairy-free, poach the fish in water instead of milk. Add a couple of tablespoons of the Governor EVOO to the water. This will help keep the fish moist and add a subtle richness.

Ingredients

250g smoked haddock fillets
300g Jersey Royal potatoes, scrubbed
2 soft-boiled eggs
80g watercress
6 cornichons, finely chopped
4 spring onions, finely chopped
Fresh dill

For the dressing:

1 shallot, very finely chopped
1 tsp Dijon mustard
1 tsp wholegrain mustard
2 tbsp olive oil
1 tbsp white wine vinegar
1 small shallot, finely chopped
sea salt to taste

Method

1. Steam the Jersey Royals in salted water for 15–20 minutes, until just tender. Drain and set aside.
2. Meanwhile, place the smoked haddock in a shallow pan, cover with milk if you prefer, and gently poach on a low heat for 6-7 minutes until flaky. Once cooked, remove, place on kitchen paper, remove any skin/bones and flake into large chunks,
3. Make the dressing by whisking together all the ingredients.
4. Place the watercress on your serving plate, add the potatoes, haddock, eggs, spring onions, pickles, dill and parsley. Drizzle with the dressing and gently toss everything together.