Smoked haddock and curried kidney bean salad: Difference between revisions
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====Random recipe review==== | |||
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'''<span class="reviewTitle">A strange mixture</span>''' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">...but it is lovely, and easy to make.</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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[[Image:Simmering smoked haddock in milk.jpg|thumb|300px|right|Poaching smoked [[haddock]] in milk and water]] | [[Image:Simmering smoked haddock in milk.jpg|thumb|300px|right|Poaching smoked [[haddock]] in milk and water]] | ||
Revision as of 13:39, 25 November 2020
Random recipe review
A strange mixture
5/5
...but it is lovely, and easy to make.
| 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 |
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
- Place the haddock fillets in a large pan and just cover with a 50/50 mixture of milk and water
- Bring to the boil and simmer for 5 minutes
- Drain and discard the liquid. Remove the skin, flake the fish into a bowl and check for any bones
- 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
- 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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