This warm salad of smoked haddock with crispy bacon and poached egg makes a perfect supper on cold winter evenings. This easy salad recipe also calls for potatoes, on this occasion I used Marabel. Marabel potatoes have a yellow flesh with a buttery taste – a perfect accompaniment for smoked haddock.
Begin by peeling and boiling the potatoes in salted water until just soft, small potatoes can be left whole, bigger potatoes should be cut into halves or quarters. Drain, cut into thick slices and put to one side.
While the potatoes are boiling cut the bacon into strips and grill until crispy. Also heat a large saucepan of water to boiling point, keep it on the boil, ready for the poached egg.
Once the potatoes and bacon are cooked it’s time to cook the haddock fillet and poach the egg. Heat a tablespoon of oil in a frying pan and fry the haddock fillet for about 4 minutes, skin side up. Whilst the haddock is cooking add the potato slices to the frying pan to crisp up a little and turn golden brown.
Once the haddock is cooked remove from the pan and flake the flesh with a fork, removing the skin and discarding. Add the crispy bacon, and the potaotes to the fish and serve over a bed of lambs lettuce.
To poach the egg crack it into the saucepan of boiling water you prepared earlier – in good old Blue Peter fashion! 
Poach the egg for approx 3 minutes, for practically perfect timing begin poaching the egg just before you remove the fish from the pan for flaking. When everything else is on the plate the egg will just need placing on top.
Enjoy!
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