Bacon, Egg & Haddock Salad


  • 8 rashers Specially Selected Bacon
  • 4 tbsp olive oil
  • 4 x 100g smoked haddock fillets, skin on
  • 2 tbsp sherry vinegar
  • 1 tbsp wholegrain mustard
  • 16 baby new potatoes, cooked
  • 4 eggs
  • 75g bag baby spinach leaves
  • Freshly ground black pepper

Cooking Method

  1. Heat the grill to medium; brush the haddock fillets with oil and grill for 4-5 minutes or until you are able to flake the fish with the tip of a knife. Remove from grill pan and leave to cool.
  2. Meanwhile grill the bacon rashers for 4-5 minutes or until cooked and the fat crisp.  Pour any juices from the grill pan into a small bowl and whisk in the remaining olive oil, vinegar and mustard. Season with pepper.
  3. Halve or slice the potatoes into a large bowl, add the haddock, flaked away from the skin. Toss in the leaves, drizzle on the dressing and fold together gently.
  4. Bring a large pan of water to the boil and poach the eggs for 3-4 minutes. Meanwhile divide the haddock salad between 4 plates, topping each with 2 rashers of bacon and a soft poached egg.

Butcher's Tips

Nutritional content per serving, listed ingredients only:
Kcals - 496
Fat (g) - 26.2
Protein (g) - 36.8
Carbohydrate (g) - 29
Sugar (g) - 2.3
Salt (g) - 4.3