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Warm salad of smoked haddock with butter sauce and chives

Warm salad of smoked haddock with butter sauce and chives


Ingredients

  • spinach leaves or water cress - enough to cover a dinner plate
  • 4 boiled potatoes - sliced (skin left on)
  • 170g smoked haddock fillet - thinly sliced
  • chopped chives
  • large knob of butter
  • 1/2 glass of fruity white wine
  • juice of 1 lemon
  • pepper to season

Method

  • Arrange the salad leaves on your plate. Poach the smoked haddock slices in the butter and white wine. It will only take about a minute. Lift out the haddock and arrange on the salad leaves.
  • Re-heat the potato slices in the wine and butter mixture and add to the salad.
  • Keep the sauce on a low heat, add the lemon juice and some freshly milled pepper. Lightly coat each slice of fish and potato with the sauce. Scatter with chopped chives to serve.