Smoked haddock and salmon brandade

Method

1. Fry the bacon in a pan until crisp. Blitz in a food processor with the breadcrumbs until crumbly. Set aside.

2. For the brandade: heat the milk in a saucepan. Add the peppercorns, dill and bay leaves. When it starts to simmer, add the haddock, cover the pan and turn off the heat. Leave for 5 minutes, or until the fish is just cooked.

3. Remove the haddock from the milk with a slotted spoon and from milk and flake into the mashed potato. Add the salmon and mix together gently. Set aside.

4. Bring a small pan of water to the boil and add a splash of vinegar. Swirl the water gently and slide in the eggs, one at a time - cracking them into a ladle first may help. Poach for 4 minutes.

5. Spoon the brandade into serving bowls bowl, sit a poached egg on top and sprinkle with bacon crumbs.

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Ingredients

6 rashers thinly cut streaky bacon
1 large handful stale breadcrumbs
600ml Milk
5 peppercorns
2 sprigs Dill
2 Bay leaves
1 undyed smoked haddock fillet
4 large floury potatoes, boiled and mashed
100g Smoked salmon, cut into strips
1 splash white wine vinegar
2 Eggs

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