Smoked Haddock & Greens Salad

Prep: 10 mins - Cooking: 15 mins

Serves: 2

A spring salad using our award winning smoked haddock fillets, perfect to delight your taste buds this summer.

Ingredients

• 500g Alfred Enderby Smoked Haddock Fillets (skin removed)
• 50g Lambs Lettuce
• 1 Little Gem Lettuce
• 8 Asparagus Spears
• ¼ Cucumber
• 1 cup Broad Beans
• 1 cup Peas
• Sprig of Mint
• 1 Tin of ready cooked lentils (drained and rinsed)

For the dressing

• 1tsp Capers
• Parsley (finely chopped)
• 1 Whole Lemon (juice and zest)
• 1tbs Olive Oil
• 1tsp Dijon Mustard
• 1tsp Honey

How to Cook

1. Over a high heat, add a pan of water and bring to the boil.
2. Once boiling turn off the heat and add the peas, broad beans and sugar snap peas. Allow to sit in the hot water for a few minutes, then drain and rinse with cold water.
3. Heat a frying pan over a medium heat and add a splash of olive oil with a little butter.
4. Gently place the haddock fillets into the pan and cook for 4/5 minutes on a low to medium heat, then carefully flip the fillets to finish cooking for a couple of minutes. When you flip the fillets, add the asparagus spears to the pan to gently cook alongside.
5. Whisk up the vinaigrette in a small dish by adding all the ingredients.
6. Add the salad leaves, to a plate and top with the fresh vegetables and cucumber.
7. Place the fish onto the salad and dress with the tangy vinaigrette and cooked lentils.

Serve & enjoy...

Shop Smoked Haddock