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Salad of smoked fish with lamb’s lettuce and a crispy egg

SERVES 4

A gorgeously substantial salad, this has all the elements of a summer main course that I love – delicious fresh leaves, smoky tender fish and a softly boiled egg encased in a crispy breadcrumb coating. Use really good extra-virgin olive oil here.

4 × 200g (7oz) fillets of fish – smoked haddock or coley, either hot-smoked (see Biscuit-Tin-Smoked Fish), or shop-bought cold-smoked fish

a little butter

4 handfuls of lamb’s lettuce or any other delicious salad leaves

For the dressing

2 tsp Dijon mustard

2 tsp white wine vinegar

2 tbsp extra-virgin olive oil

sea salt and freshly ground black pepper

For the crispy eggs

4 eggs, plus 1 beaten egg

2 tbsp plain flour, seasoned with salt and pepper

3 tbsp panko or fine white breadcrumbs

sunflower oil, for shallow-frying or deep-frying

1. To make the crispy eggs, bring a large pan of water to the boil, then add the eggs (they need to be completely submerged), set a timer and allow to boil for exactly 5 minutes. Using a slotted spoon, remove the eggs and cool under cold running water to prevent them cooking further.

2. Place the seasoned flour, beaten egg and the breadcrumbs in three separate shallow dishes. Peel the eggs carefully, as they will still be soft in the centre, roll them in the flour, then in the beaten egg and, finally, in the crumbs to give them a nice coating. Set aside.

3. Cook your fish – either follow the hot-smoked biscuit-tin recipe, or pan-fry the cold-smoked fish in a little butter.

4. While the fish is cooking, heat a little sunflower oil for the crispy eggs in a small pan and shallow-fry the eggs, turning frequently, until they are golden and crispy all over, or deep-fry them in sunflower oil.

5. Whisk together all the ingredients for the dressing. Put the lamb’s lettuce in a bowl and sprinkle with a few teaspoons of the dressing, then toss – the leaves should be lightly coated but not too much.

6. Place the cooked fish in the centre of each plate, then place a crispy egg on top. Arrange the dressed leaves around each one in a ring, drizzle the whole plate with more dressing and serve.