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.

  • Author: Jean-Yves
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 peoples 1x
  • Category: Salade
  • Cuisine: Western


Units Scale


  • 360 grams of smoked Haddock
  • 1 Chiogga beet
  • 3 cooked red beets
  • 600 grams of Ratte potatoes
  • 1 handful of coarse salt


The vinaigrette

  • 1/2 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


The Haddock

  1. Remove the skin from the haddock
  2. Put the haddock and the milk in a saucepan over low heat, let it warm up for 15 minutes 

The root vegetables

  1. Heat your peeled beets in the oven at 120°C,
  2. Boil water in a saucepan, add coarse salt,
  3. Reduce the heat to medium and plunge the potatoes and cook for 15 to 20 minutes,
  4. Peel the Chiogga beet, cut it into julienne (small sticks).

The vinaigrette

  1. Peel the shallot,
  2. Recover the leaves of Livèche,
  3. Put all the ingredients, except the whisky, in your blender.
  4. Blend until you get a nice green color,
  5. Add the whisky,
  6. Adjust the seasoning if necessary.

Final touches

  1. Cut the potatoes into thick slices,
  2. Cut the beet into thin slices,
  3. After having sponged the Haddock, slice it,
  4. Mix everything in a bowl and add the julienne of Chiogga.


  1. Serve in bowls, add the vinaigrette.


  • 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,