Potato, Fish and Leek Salad

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

Perhaps smoked fish, such as haddock, is best for this warm salad, but I have made it with baby squid cooked in garlic, and also monkfish or little pieces of salmon seasoned with lemon juice. Lamb’s lettuce, also known as corn salad or mâche, can sometimes be bought, but I grow it in the garden (it seeds itself) and eat it as a salad during the winter months.


  • 1 lb (450 g) waxy potatoes, peeled
  • 1 lb (450 g) leeks, as small as possible and cleaned
  • 1 lb (450 g) fish, fresh or smoked
  • 2 shallots
  • 2 tablespoons lemon juice
  • 6 tablespoons hazelnut oil
  • Sea salt and freshly ground black pepper
  • A large handful of lamb’s lettuce


    Cut the potatoes and leeks into inch-sized pieces and steam. Keep warm. Cut the fish in little pieces, then steam. This will take a few minutes.

    Mix the very finely chopped shallots with the lemon juice, oil and seasoning.

    Put the vegetables and fish on individual plates with a few leaves of lamb’s lettuce. Heat the dressing and pour over. Eat at once.