Photo: Anna Pelzer
Salad of smoked haddock with chorizo and poached egg
9 ingredients
40 min + 15 min
Serves 4
openrecipes
Tony Tobin’s winter salad is packed with smoky flavours and peppery watercress
Estimated Nutrition (whole recipe, rough)
758
Calories
63g
Protein
34g
Fat
42g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Haddock | 100g cooked | 112 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Watercress | 1 cup (34g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tbsp olive oil
- 4x 175g pieces of smoked haddock fillet, with the skin on
- 350g piece of chorizo sausage, cut into thin slices
- 1 small garlic clove , finely chopped
- 1 tsp wholegrain mustard
- 4 tbsp sherry vinegar , plus a splash
- 16 new potatoes , cooked
- 4 eggs
- 140g bag watercress
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes