Smoked Haddock with Orange & Carrot Salad

Cooking time
Serves2 people
Smoked Haddock with Orange & Carrot Salad

This smoked haddock is the real deal, naturally smoked for full flavour. Delicious with a zingy salad and a pinch of hot spice.

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layout 1 comment


  • 2 smoked haddock fillets
  • 4 carrots
  • 1 shallot
  • 1 garlic clove
  • A pinch of harissa or chilli powder
  • 2 oranges
  • 2 large handfuls of lamb's lettuce
  • Sea salt and freshly ground pepper
  • 1 tbsp + 1 tsp olive oil
  • 1 tbsp cold water

Prep: 15 mins | Cook: 30 mins

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1. Heat your oven to 180°C/Fan 160°C/Gas 4. Top, tail and peel the carrots, then slice into long quarters. Peel the shallot and cut into wedges. Peel and finely slice the garlic clove.
2. Tip the carrots, shallot and garlic into an ovenproof dish and season with a little salt and pepper. Drizzle over 1 tsp of olive oil. Toss to mix.
3. Roast the veg in the oven for 25 mins, turning halfway, till they’re tender and a little charred.
4. Zest the oranges and pop them into a bowl along with the harissa or chilli powder (add as much or as little as you like). Stir in 1 tbsp oil and 1 tbsp of water. Add a little salt and pepper. Put to one side.
5. Heat your grill to medium. Line a baking tray with foil. Put the haddock fillets on the tray and season. Grill the fish for 5-6 mins till just cooked. You should be able to flake it with a fork.
6. While the haddock cooks, slice the white pith and skin from the oranges. Thinly slice them into rounds with a sharp knife. Add to the roasted veg with the lamb’s lettuce.
7. Pour the spicy dressing into the roast veg. Toss to coat everything in the dressing. Pile the salad onto warm plates and serve with the grilled haddock.
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Very nice but I did change it slightly. When I tasted the dressing I thought it needed some sweetness so I added a tiny bit of honey, then I thought it needed some sour, so I added just a lidful of cider vinegar. I also didn't want to switch the oven on just for a few veg so I gently fried the veg in a covered pan turning occasionally until they were coloured and that worked OK. I didn't have lambs lettuce so used rocket which seemed fine. I can see why the more neutral taste of lambs lettuce would make a better backdrop to a spicy dish but mine wasn't very spicy anyway. I think my harissa had lost its flavour or I didn't add enough chilli. I served it with a little nest of rice under the smoked fish ( a heaped tablespoon) because we felt the need for some starch. I guess you could just have a side of potato wedges if you are running the oven anyway. My husband commented that the orange goes well with the smoked haddock so I think we will definitely do this one again, and ma