Haddock, Bean & Egg Salad   CD  MC  English 20mins

Serves 4    Cold   Fish   Vegetables  Pulses  Fish  Herbs  Main Course   Gluten wheat Free  England  British     

Ingredients

450g/1lb Smoked Haddock Fillet
A little Milk and water
1 x 425g/15oz tin Borlotti Beans, drained
150ml/5fl.oz Soured Cream
2 teasp Curry Paste (check ingredients)

4 tbsp Lemon Juice
3 tbsp Freshly chopped Parsley
Black pepper
3 Eggs, hard boiled, peeled and quartered
Mixed salad leaves - to serve
Freshly chopped herbs - to garnish 

Instructions

1. Place the fish in a saucepan and add just enough milk and water to cover. Bring to the boil, lower the heat, cover and poach gently for about 5-8 minutes, or until tender. Drain, remove the skin, and cut the fish into large chunks.

2. Place the fish in a bowl together with the drained beans.

3. In another small bowl, mix together the soured cream, curry paste, lemon juice and parsley until well blended. Season with pepper then lightly fold into the haddock mixture.

4. To serve - arrange the salad leaves on four plates, top with the haddock mixture and garnish with the hard boiled egg quarters and chopped herbs.

Summer Recipes   |  What's in Season  |  Growing Herbs & Vegetables

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.

If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics.

Find UK Holiday Cottages