Smoked Haddock & Wild Garlic Caesar Salad

FOR THE POTATOES

500g new potatoes – cut into bite-size pieces
oil – I’ve used cold-pressed rapeseed oil from Mellow Yellow Kitchen
salt and pepper

FOR THE HADDOCK

1 skinless smoked haddock fillet per person
1 wedge of lemon
a little olive oil
salt and pepper

FOR THE SALAD DRESSING

1 handful of wild garlic leaves – washed and dried (use 2 cloves garlic if you can’t find)
1 tablespoon fresh dill
salt and pepper
1 heaped tablespoon greek yoghurt
the juice of half a lemon
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
100g grated parmesan

FOR THE SALAD

a handful of lambs lettuce
1 baby gem lettuce – cut into wedges
1 bunch asparagus – cooked until just tender
half a cucumber – chopped
Preheat the oven to 200C / 365F

Start with the potatoes; place in a pan and boil until just tender. Drain well. Add a splash of oil and salt and pepper and stir well. Tip out onto a roasting tray and roast until golden and crispy – roughly 25 mins.

Meanwhile place the haddock fillet onto a large piece of parchment, on a baking tin. Add the lemon, salt and pepper and drizzle with a splash of oil. Wrap it up loosely in the parchment and place in the oven and bake for 8 minutes. Remove from the oven and keep it wrapped up with a tea-town over it until you’re ready to eat.

Make the dressing by placing all the ingredients into a food processor and blending until smooth. I blitzed all the ingredients first, except for the cheese and then added the cheese and blitzed again. Set aside.

Poach your eggs (one per person is enough.) I always try and undercook them (until the white is just set and the yolk is wobbly slightly,) remove them from the pan and allow them to sit in a warm space on the hob whilst I build the salad.

Build your salad in a large shallow bowl, add the warm potatoes last and then drizzle the dressing over the top. Plate up and place a cooked haddock fillet on top followed by a poached egg.