Smoked haddock and curried kidney bean salad

Random recipe review

A strange mixture

5/5

...but it is lovely, and easy to make.

Paul R Smith

Smoked haddock and curried kidney bean salad

Servings:	Serves 2
Calories per serving:	562
Ready in:	20 minutes
Prep. time:	10 minutes
Cook time:	10 minutes
Difficulty:
Recipe author:	Chef
First published:	25th October 2012

Poaching smoked haddock in milk and water

An interesting way to use smoked haddock in a bean salad.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• About 450g (16 oz) smoked haddock fillet
• 150ml Milk
• 150ml Water
• 400g can of kidney beans
• 150ml soured cream
• 2 teaspoons of curry paste
• 45ml (4 tablespoons) of lime juice or lemon juice
• 1 tablespoon of olive oil
• 3 tablespoons finely chopped parsley
• sea salt & freshly ground black pepper

Method

1. Place the haddock fillets in a large pan and just cover with a 50/50 mixture of milk and water
2. Bring to the boil and simmer for 5 minutes
3. Drain and discard the liquid. Remove the skin, flake the fish into a bowl and check for any bones
4. Drain the beans into a sieve and rinse under cold running water until it runs clear. Remove any excess water by wrapping in a tea-towel. Add to the flaked fish
5. Briskly mix the sour cream, olive oil, curry paste, parsley and lemon juice. Season to taste and fold in the flaked fish

Serving suggestions

Present on a bed of salad leaves and garnish with the hard-boiled eggs and serve with crusty bread

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