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Curried jersey royal salad with smoked haddock

Name: Curried jersey royal salad with smoked haddock
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 800g jersey royal potatoes; 2 garlic cloves; ¾ tsp curry powder; A squeeze of lemon juice; 2 medium free-range egg yolks; 70ml light olive oil; 200ml whole milk; 200g skinless undyed smoked haddock fillet; 25g watercress; Lemon wedge, to serve

Published: 31 Mar 14
Updated: 18 Mar 24

The lightly spiced potatoes with the smoked haddock makes for a really tasty spring salad recipe.

If you love these flavours together, take a look at making a kedgeree next time, which uses rice not potatoes.

Easy
April 2014

Test kitchen approved

Serves 4
Hands-on time 25 min

The lightly spiced potatoes with the smoked haddock makes for a really tasty spring salad recipe.

If you love these flavours together, take a look at making a kedgeree next time, which uses rice not potatoes.

Nutrition: per serving

Calories: 355kcals
Fat: 19.3g (3.3g saturated)
Protein: 14.7g
Carbohydrates: 31.2g (2.6g sugars)
Fibre: 3g
Salt: 1g

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Ingredients

800g jersey royal potatoes
2 garlic cloves
¾ tsp curry powder
A squeeze of lemon juice
2 medium free-range egg yolks
70ml light olive oil
200ml whole milk
200g skinless undyed smoked haddock fillet
25g watercress
Lemon wedge, to serve

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Method

Thickly slice the potatoes and boil in salted water for 8-10 minutes until tender. Drain and cool.
Meanwhile, crush the garlic cloves, then whisk with ¾ tsp curry powder, a squeeze of lemon juice and the egg yolks in a small bowl. Slowly whisk in 70ml light olive oil to make a thick mayonnaise (thin with a little water if it’s too thick). Season well.
Heat the milk in a saucepan over a low-medium heat. When simmering, add the haddock fillet. Cover and simmer gently for 5 minutes or until opaque. Remove with a slotted spoon and dry briefly on kitchen paper. Discard the milk.

Toss the mayo through the potatoes, then put in a serving dish. When the fish is cool enough to handle, flake it over the potatoes, removing any bones. Toss 25g watercress in a little olive oil, then use to garnish. Season with black pepper, then serve with lemon wedges.