Smoked Haddock and Leek Salad with Pumpkin Seed and Sherry Vinaigrette

Smoked haddock is one of my favourite foods. It is a versatile ingredient, good for breakfast or supper, in soups, salads and pastry dishes.


  • 12-16 baby leeks, or 4 large ones
  • 400 g (14 oz) undyed smoked haddock fillet
  • 1 tablespoon aged sherry vinegar
  • 1 teaspoon molasses, dark muscovado sugar or black treacle
  • 1-2 teaspoons Japanese soy sauce
  • 4-5 tablespoons pumpkin seed oil
  • freshly ground black pepper
  • 2-3 tablespoons lightly toasted pumpkin seeds


Trim the leeks and rinse thoroughly. Split the baby ones down the middle. Cut the large ones into shreds. Steam or boil until tender, drain and rinse under cold water. Divide amongst 4 serving plates. Poach or steam the fish and place on top of the leeks.

Whisk together the rest of the ingredients, for the dressing. Pour this around the fish, and scatter the seeds on top before serving.