Steamed Smoked Haddock, Leek and Potato Salad

Name: Steamed Smoked Haddock, Leek and Potato Salad
Ingredients: 12–16 baby leeks, trimmed and halved salad leaves (optional); 12–16 baby leeks, trimmed and halved salad leaves (optional); 1½ lb / 680 g undyed smoked haddock fillet; 1 lb / 455 g small waxy potatoes, such as Belle de Fontenay, Asperges or Pink Fir Apple; 1 lb / 455 g small waxy potatoes, such as Belle de Fontenay, Asperges or Pink Fir Apple; 1 lb / 455 g small waxy potatoes, such as Belle de Fontenay, Asperges or Pink Fir Apple; 1 lb / 455 g small waxy potatoes, such as Belle de Fontenay, Asperges or Pink Fir Apple; 4 tbsp hazelnut oil; 2 tbsp sunflower oil coarse sea salt; 2 tbsp sunflower oil coarse sea salt; freshly ground black pepper; 2 tbsp sherry vinegar; 2 shallots, peeled and finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

2 shallots, peeled and finely chopped
2 tbsp sherry vinegar
4 tbsp

Gluten-free
Pescatarian

Method

Mix the shallots, vinegar, oils and a little seasoning, and put to one side while you prepare the rest of the dish. Steam the potatoes and leeks until just tender. Arrange salad leaves, if using, on individual plates with the vegetables, halving or slicing the potatoes, if preferred. Skin the haddock fillet and cut it into four even pieces. Steam the fish and, when done, carefully transfer a pi