Ingredients
- 4 x 125g portions of smoked haddock, bones removed
- 250ml milk
- A sprig of thyme or bay
- 10 new potatoes, cooked, peeled and lightly crushed
- 6 free range eggs
- 4 spring onions, trimmed and chopped
- 100ml cream
- 1 tsp red or white wine vinegar
- 1 tbsp raisins, soaked in boiling water
- Salt and pepper
- A little rapeseed or olive oil
1 Cook the eggs in boiling water for precisely six minutes, then run under cold water to cool.
2 Peel the eggs and crush them into the potatoes with the back of a fork.
3 Drain the raisins and add them into the mix along with the spring onions, vinegar, cream, salt and pepper. Season and reserve.
4 Bring the milk and herb to a simmer in a pan.
5 Add the smoked haddock, cover and cook gently for six minutes or so, depending on the thickness of the fish.
6 Spoon the egg and potato salad on to warm plates, drain the haddock and serve it on top. Add a drizzle of oil for a lustrous sheen.
