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A Winter salad of smoked cod, bacon & a poached egg


  • Place the milk and cod in a deep pan. Bring to the boil, turn off the heat, cover and set aside for about 5 mins. Then remove any skin and bones from the cod and flake.
  • To make the dressing, place the mustard, 1 tbsp vinegar, the garlic, ¼ cup oil, seasonings and chives in a jar and shake well (or whisk up in a bowl).
  • Remove the crusts from the bread and cube. Then heat a little oil in a large pan and fry the croutons and bacon until golden, stirring now and again. Drain well on kitchen paper towels.
  • At the same time, heat water in a wok (or large non-stick pan), add a little vinegar, swirl and poach the eggs.
  • Gently toss the lettuce, tomatoes, croutons, bacon and flaked cod in a large bowl with dressing to taste.
  • To serve, mound the salad on individual plates, top with a poached egg and sprinkle with a little more dressing.


  • 2 cups milk
  • 400 gm smoked cod, cut into pieces
  • 1 tbsp seeded mustard
  • white wine vinegar
  • 1 garlic clove, crushed
  • olive oil
  • sea salt & freshly ground pepper
  • 1 heaped tbsp snipped chives
  • 2 slices day-old country-style bread
  • 2 cm piece of bacon, cut into lardons
  • 1 good handful frisee lettuce
  • ½ punnet cherry tomatoes, halved or quartered
  • 4 large eggs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm