This is a blissfully easy recipe for a weeknight – 15 minutes, tops. I bought 225gm of smoked haddock loin as it was going for a song, being towards the end of the day. I wanted to make a low-carb salad for Pete, avoiding potatoes it at all possible. I had tomatoes and half a cucumber, and a couple of spring onions for the salad. I had absolutely no idea if these would work with fish, or with my favourite yogurt dressing. But, nothing venture nothing gain, so in a spirit of experimentation I decided to go with what I had, yogurt, smoked fish and all!
First, the fish – i was worried that the smoked haddock might be very salty, so I decided to poach it in milk. To the milk I added some kasoori methi (dried fenugreek leaves) and a few peppercorns (still in the mad experimentation phase). The fish cooked in no time – well ok, a little time, about 5 minutes, perhaps.
While that was happening I sliced the cucumber into sticks, finely sliced the spring onions and tomatoes, and made the dressing, whisking the yogurt, paprika, minced fresh mint and a little freshly ground pepper. . Bam, that was it – Pete’s dinner was ready, bar putting the components together. It really was that easy. And what do you know, it turned out to be very tasty, according to Pete. I was really pleased that the salad ingredients worked out. And all without even a peek at a potato! That’s what I call a result.
1. Put the haddock loin (cut into two, if necessary) skin-side down in a flat bottomed pan and pour in milk just barely to cover. Bring to a gentle simmer and let the fish cook for about 5 minutes, until the flakes separate a little and turn opaque.
2. Remove the fish from the milk and take off the skin while the fish is still warm. Break up the fish into flakes (easily done as the flakes will almost separate themselves) and set aside.
3. In a serving bowl, mix together the 2 cups of cucumber cut into two-inch sticks, sliced tomato and spring onions. Season to taste with salt and pepper and mix gently. Put the flaked fish on top.
4. Whisk together 1/4 cup natural yogurt, lime juice to taste, 1 tsp minced fresh mint, a pinch of sugar and 1/2 tsp paprika. Pour over the salad, mix lightly and serve.
Verdict: Super success, as Pete loved the salad and didn’t even enquire after potatoes.