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Salad of smoked haddock with chorizo and poached egg
- 4 tbsp olive oil
- 4x 175g pieces of smoked haddock fillet, with the skin on
- 350g piece of chorizo sausage, cut into thin slices
- 1 small garlic clove , finely chopped
- 1 tsp wholegrain mustard
- 4 tbsp sherry vinegar , plus a splash
- 16 new potatoes , cooked
- 4 eggs
- 140g bag watercress
Directions:View on BBC Good Food
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