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Smoked Haddock & Chorizo Salad

Smoked Haddock & Chorizo Salad

By Morrisons
Smoky fish and spicy chorizo pair beautifully in this light, easy salad - toast crusty white bread with olive oil for crunchy homemade croutons.
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

7 total
  • 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

4 steps

  1. 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.

  2. 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.

  3. Step 3

    Use a slotted spoon to remove the haddock and chorizo from the pan, and add to the salad with the bread cubes.

  4. 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.