Smoked Haddock Salad

A complete meal in one bowl, this delicious, quick-to-prepare dish is ideal for those busy weeks when you want something balanced and healthy. It uses our Mellow Yellow cold-pressed rapeseed oil with our tangy Honey and Mustard dressing for a lovely hit of flavour. Our dressings have no preservatives or emulsifiers and are made with artisan British ingredients. Our oil is very low in saturated fat (half that of olive oil) and rich in Omega-3. As it is cold pressed, it retains the natural vitamin E and plant sterols from within the seed.


300g undyed smoked haddock (skin removed)
1 tbsp Mellow Yellow Cold Pressed Rapeseed Oil
400g new potatoes (halved or quartered and boiled)
1 little gem lettuce (chopped)
Half a yellow pepper (deseeded and chopped)
Handful small heritage plum tomatoes (halved)
3 tbsp Mellow Yellow Honey and Mustard Dressing
Handful fresh chives (finely chopped)
Salt and freshly ground black pepper

Serves 2 (as a main meal)


To poach the haddock, use sauté or frying pan with a lid. Place in a medium heat and add 2 tbsp of water and 1 tbsp mellow yellow cold pressed rapeseed oil, season with salt and pepper. Add the haddock and season the top of the fish with salt and pepper. Put the lid on and it will only take around 6 to 8 minutes to poach on a medium heat. The flesh will be opaque when it is cooked through. Place on a plate to cool.

To construct the salad, take a large bowl and add the little gem lettuce first, followed by the boiled new potatoes, the yellow pepper, the heritage tomatoes, the smoked haddock (broken into chunks) and then a generous drizzle of Mellow Yellow Honey and Mustard dressing. Finish with a generous sprinkle of chives.


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