Make it Scotch

Bacon, Egg & Smoked Haddock Salad

  • Prep 10-15 mins
  • Cook 10-15 mins
  • Serves 4

Ingredients

Cooking 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.
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