Warm Salad of Smoked Haddock

A melange of tart, crunchy fresh cranberries set against the sweet softness of dried, complimented by the piquancy of finely sliced shallot and a final sprinkling of snipped chives.

Category:  Starters & Salads Midweek Express  - 


For 1 people


  • 1 piece of smoked haddock
  • 1 tbsp fennel seeds
  • 1 bay leaf
  • 6 black peppercorns
  • of rocket leaves
  • 2 tbsp fresh cranberries, finely chopped
  • 1 tbsp dried cranberries, finely chopped
  • 0.5 shallot, finely sliced
  • juice
  • olive oil

Warm Salad of Smoked Haddock Directions

  2. 1. Prepare a flavoured broth by pouring about ½ litre of cold water into a small frying pan. Add the fennel seeds, bay leaf and black peppercorns then bring to the boil. Pop in the smoked haddock, reducing the heat to a simmer for about 5 minutes depending on the thickness of the fish.

    2. Whilst the fish cooks prepare the salad by combining the ingredients then flake the haddock over the leaves. Sprinkle with a little lemon juice and olive oil and serve immediately.

  3. click here for full blog version