Smoked Haddock & Chorizo Salad
By Morrisons
Published on 01 March 2021
Smoky fish and spicy chorizo pair beautifully in this light, easy salad - toast crusty white bread with olive oil for crunchy homemade croutons.Time and servings
25 minsTotal time
4Servings
10 minsPrep time
15 minsCooking time
Ingredients
- 2 tbsp of olive oil
- 140 g of crusty white bread, cut into 2cm or ¾ in cubes
- 1 juice of lemon
- 175 g of cooking chorizo, sliced
- 140 g of watercress, spinach & rocket salad
- 1 tsp of dijon mustard
- 350 g of smoked haddock fillet, cut into 2½ cm or 1in pieces
Method
Step 1
Toss the bread in 1 tbsp of the olive oil. Heat a large frying pan and fry the bread for 5-10 mins until crisp and golden, then set aside on kitchen paper.Step 2
Meanwhile, put the salad in a serving bowl. Wipe out the frying pan and pour in the remaining oil. Add the chorizo slices and cook for 1 min, stirring occasionally. Add the haddock to the pan and cook for 3-4 mins, turning over carefully halfway through. When cooked, the haddock will be opaque and the chorizo should be beginning to turn crisp around the edges.Step 3
Use a slotted spoon to remove the haddock and chorizo from the pan, and add to the salad with the bread cubes.Step 4
Return the pan to the heat and add the lemon juice and mustard. Stir and heat through for 30 secs, then drizzle over the salad. Serve straight away.