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