British Food Fortnight - Warm salad of smoked haddock with butter sauce and chives

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Recipes

Indulge in British food during the Fortnight! Seek out in-season fruits and vegetables, quality British meat and some of our country’s fabulous cheeses and dairy produce when you are out shopping and use these to create delicious meals at home. What about trying some of our most traditional dishes, such as Shepherd’s Pie or Apple Crumble, and giving them a modern twist?!

If you have children, consider involving them in the preparation of the meal – British Food Fortnight is a great opportunity to teach them a few cooking skills as well as an appreciation of the pleasures and health benefits of eating good food.

There are lots of recipe ideas for you to try. Follow the Recipe menu options to find the one that tempts you most!

Warm salad of smoked haddock with butter sauce and chives

NB: no salt is needed - the haddock is quite salty enough.

Ingredients
Either lamb's lettuce, baby spinach leaves or watercress (depending on availability: enough to cover a dinner plate)
4 boiled potatoes, sliced into 1in slices, skin left on
6oz smoked haddock fillet, sliced thinly
chopped chives
3oz butter
½ glass fruity white wine
juice of 1 lemon
freshly milled black pepper

Method

Just before you are ready to eat gently poach the smoked haddock slices in 10z butter and the white wine - one minute will do.

Lift out the haddock with a slotted spoon and lay it around the plate on top of the salad base, leaving room for the potato slices in the centre.

Re-heat the potato slices in the wine and butter mixture and add to the salad.

Add the rest of the butter to the pan and, on a low heat, stir until melted.

Now add lemon juice and milled pepper.

Lightly coat each slice of fish and potato with a little of this sauce, then scatter with some chopped chives to serve.

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