Smoked haddock, coddled egg, new potatoes and spring onion

 Smoked haddock, coddled egg, new potatoes and spring onion. Photograph: Nick Bradshaw

Smoked haddock, coddled egg, new potatoes and spring onion. Photograph: Nick Bradshaw

Sat, May 9, 2020, 05:55

   
  • Serves: 4
  • Cooking Time: 45 mins
  • Course: Side Dish
  • Cuisine: Irish

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

Method

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.

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.