Smoked haddock and curried kidney bean salad

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Smoked haddock and curried kidney bean salad
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:Easy
Recipe author:Chef
First published:25th October 2012
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Poaching smoked haddock in milk and water

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

Ingredients

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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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