Smoked Haddock and Leek Salad with Pumpkin Seed and Sherry Vinaigrette

Name: Smoked Haddock and Leek Salad with Pumpkin Seed and Sherry Vinaigrette
Ingredients: 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 teaspoon molasses, dark muscovado sugar or black treacle; 1 teaspoon molasses, dark muscovado sugar or black treacle; 1-2 teaspoons Japanese soy sauce; 4-5 tablespoons pumpkin seed oil; 2-3 tablespoons lightly toasted pumpkin seeds; freshly ground black pepper

Preparation info

Serves
4

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

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

Ingredients

12-16 baby leeks, or 4 large ones
400 g (14 oz)

Supper
Fish course
Breakfast
Pescatarian

Method

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.