Why a warm Haddock salad, you ask?
Well, simply because I love smoked haddock. It's one of the fish we like to find and order with my best friend, Dionen. Especially when it is accompanied by sauerkraut.
But I wanted to offer you something else. Hence the salad. With only three main But I wanted to offer you something else. Hence the salad. With only three main ingredients; haddock, beet, and potatoes; you can create a real dish with a lot of flavors.
And to embellish it a bit more, you will make a herb vinaigrette, with a drop of whisky.
Jump to:
What is the Haddock?
Haddock is a fish that is caught on the Norwegian and Icelandic coasts. For this recipe, you need it to be smoked. You may find it orange. But I can only advise you to try to find it white. Indeed, even if smoking changes the color of the fish slightly, it never makes it orange. This color is given by the annatto.
In Norway, it is used to prepare dumplings.
And of course, I can't forget that it is eaten in Fish & Chips by our English friends and Great Bretons.
Ingredients for Warm Haddock salad
Haddock: essential, the fish is salted and smoked for its preservation.
Beets: for this recipe, you will use 2 different beets, one red and one Chioggia. And especially one cooked and one raw.
Potatoes: I prefer to use La Ratte for its nutty taste. But any other small or new potatoes will do.
Fresh herbs: The herb vinaigrette is there to give freshness to the salad. If you can find any, use lovage. If you can't find any, flat-leaf parsley will do the job just fine. But you can add dill or coriander.
Whisky: A drop of whisky, preferably peaty, will remind you of the smokiness of the Haddock while adding a punchy touch to the vinaigrette.
How to twist the recipe?
There are many ways to modify this recipe. But to stay in the spirit of a fall salad, I'll give you a few ideas.
- Add a brunoise of apples, granny-smith if you want to bring more acidity, pirouette for something softer and rounder.
- Parsnips, chervil, pumpkin are all vegetables you can add to the recipe. Cook them in vegetable stock, then fry them in butter ½ salt.
- Hazelnuts, walnuts, and almonds can be used in this recipe. Even more so if they are fresh.
- The presentation is also a twist you can do. I have added a second presentation of the recipe so that you can better understand what I am talking about.
- You can use chimichurri if you want.
Tips
I'll be honest with you, you're unlikely to screw up this recipe. However, here are a few tips on how to make it better.
If you want to cook your beets, here's how you can keep them tasty.
But cook them, 1h30 at 180°C in the oven on a foil. If you cook a lot of them, or if you want to add something to the recipe, you can cook them in a cast-iron casserole, on a bed of hay. Same cooking time and temperature.
Cool the fish in milk. This will allow it to desalinate slightly and give it a milky note. Dry it well before cutting it to put it in the salad.
If you can't find horseradish, you can replace it with wasabi. The two plants are related to each other. Or with old-fashioned mustard.
📖 Recipe
Warm Haddock Salad
Why a warm Haddock salad, you ask?
Well, simply because I love smoked haddock. It's one of the fish we like to find and order with my best friend, Dionen. Especially when it is accompanied by sauerkraut.
But I wanted to offer you something else. Hence the salad. With only three main ingredients; haddock, beet, and potatoes; you can create a real dish with a lot of flavors. And to embellish it a bit more, you will make a herb vinaigrette, with a drop of whisky.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 peoples 1x
- Category: Salade
- Cuisine: Western
Ingredients
Salad
- 360 grams of smoked Haddock
- 1 Chiogga beet
- 3 cooked red beets
- 600 grams of Ratte potatoes
- 1 handful of coarse salt
The vinaigrette
- ½ bunch of lovage (or parsley)
- 1 small shallot
- 25 centilitres of grape seed oil
- 1 teaspoon of grated horseradish
- 2 tablespoons of lemon juice
- 1 teaspoon of peated whisky
- 1 pinch of salt
- 1 pinch of pepper
Instructions
The Haddock
- Remove the skin from the haddock
- Put the haddock and the milk in a saucepan over low heat, let it warm up for 15 minutes
The root vegetables
- Heat your peeled beets in the oven at 120°C,
- Boil water in a saucepan, add coarse salt,
- Reduce the heat to medium and plunge the potatoes and cook for 15 to 20 minutes,
- Peel the Chiogga beet, cut it into julienne (small sticks).
The vinaigrette
- Peel the shallot,
- Recover the leaves of Livèche,
- Put all the ingredients, except the whisky, in your blender.
- Blend until you get a nice green color,
- Add the whisky,
- Adjust the seasoning if necessary.
Final touches
- Cut the potatoes into thick slices,
- Cut the beet into thin slices,
- After having sponged the Haddock, slice it,
- Mix everything in a bowl and add the julienne of Chiogga.
Plating
- Serve in bowls, add the vinaigrette.
Notes
- If you want to cook your beets, here's how you can keep them tasty.
- But cook them, 1h30 at 180°C in the oven on a foil. If you cook a lot of them, or if you want to add something to the recipe, you can cook them in a cast-iron casserole, on a bed of hay. Same cooking time and temperature.
- Cool the fish in milk. This will allow it to desalinate slightly and give it a milky note. Dry it well before cutting it to put it in the salad.
- If you can't find horseradish, you can replace it with wasabi. The two plants are related to each other. Or with old-fashioned mustard.
Keywords: salad, haddock, potatoes, beet, vinaigrette, lovage, parsley,
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