- 1000g potatoes
- 2 tbsp honey
- 2 tbsp Dijon mustard
- 2 garlic clove
- A handful of chervil
- 2 lemon
- 2 red onion
- 1 cucumber
- 4 smoked haddock fillets
- 100g watercress
- Sea salt
- 1 tbsp cold water
- Freshly ground pepper
- 2 tbsp olive oil
- Medium pan with lid
- Frying pan
- 1.
Scrub the potatoes and cut them into bite-sized pieces. Pop them in a pan, add a pinch of salt and pour in enough cold water to cover by 2cm. Cover with a lid and set the pan on the hob to come to the boil. When boiling, turn the heat down and simmer for 10-15 mins till the potatoes are tender.
- 2.
Meanwhile, pour 1 tbsp each honey and Dijon mustard into a small bowl. Peel and grate in the garlic. Finely chop the chervil and add it to the bowl. Grate in the lemon zest and squeeze in the juice from 1 half. Add 1 tbsp cold water and a pinch of salt and pepper and stir well.
- 3.
Peel and thinly slice the red onion and slide into a salad bowl. Halve the cucumber (see our tip), dice 1 half into small pieces and add it to the onion. Squeeze in the remaining lemon juice and add 1 tbsp olive oil and a little salt and pepper. Toss together and set to one side.
- 4.
Pour 1 tbsp olive oil into a frying pan and warm to a medium-high heat. When the pan is hot, add the smoked haddock, skin-side down. Season with a little freshly ground pepper. Fry the haddock for 3 mins on each side, till flaky and cooked through.
- 5.
When the potatoes are cooked, drain and let them steam dry in the colander. Tip the potatoes into the salad bowl, toss together and pop the watercress on top.
- 6.
Serve the smoked haddock fillets with the warm potato salad on the side, drizzled with the honey and mustard dressing.
- Tip
Cool as a cucumber
You only need half the cucumber for this recipe. The remaining half can be wrapped and kept in the fridge for a few days. It can be cut into batons for dunking in your favourite dip, peeled into ribbons and tossed into salads, or sliced and added to jugs of ice water or glasses of G&T for subtle, refreshing flavour.