Smoked Haddock and Avocado Salad

Jean-Christophe Novelli's fresh and filling salad is topped with horseradish cream and served with avocado slices in tarragon vinaigrette
By Jean-Christophe Novelli
Smoked Haddock and Avocado Salad
  • Rating:
  • Serves: 4 or 4-6 as a starter
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: medium


  • 200 g undyed smoked haddock
  • 200 ml milk
  • 50 g cucumber
  • 1/2 red peppers, seeds removed and cut into fine dice
  • 1 shallot, finely chopped
  • 50 g new potatoes
  • 1 tbsp chopped flat leaf parsley
  • 1 tbsp mayonnaise
  • salt

For the topping

  • 50 ml thick soured cream
  • 2 tsp freshly grated horseradish
  • cayenne pepper, to taste
  • lemon juice, to taste

For the garnish

  • 1 tomato, peeled, seeds removed and diced
  • 50 ml tarragon vinaigrette
  • 1 sprigs chervil
  • 2 ripe medium avocado, peeled and finely sliced
  • cayenne pepper, to taste


1. Place the haddock in a pan and cover with the milk. Simmer gently for about 10 minutes. Remove the fish, peel off the skin while still warm, and carefully flake the flesh into a bowl.

2. Peel the cucumber and halve lengthways, then scoop out the seeds and marinate in salt for 20 minutes. Wash under cold running water, dry thoroughly with kitchen paper and cut into small cubes. Add this to the haddock, along with the diced pepper and shallot.

3. In a small saucepan, boil the potatoes for 20 minutes or until tender. Drain and set aside a few minutes. As soon as they are cool enough to touch, peel and cut into small cubes. Stir into the haddock mixture, along with the parsley. Bind everything together with the mayonnaise.

4. Put the soured cream in a small bowl and stir in the horseradish. Season with a little salt, cayenne pepper and lemon juice. Set aside in the refrigerator.

5. Place 4 x 5.5cm ring moulds on 4 large plates. Spoon the haddock mixture into the moulds and press it down; it should fill the moulds to within about ½ cm of the top. Spoon a dessertspoon of the horseradish cream over the tops of the ring moulds and, with a small palette knife, smooth the surface to make them level.

6. Mix the tomato dice with half of the vinaigrette. Carefully remove the ring moulds and top with the tomato mixture. Sprinkle a pinch of cayenne on top and finish it with a small leaf of chervil.

7. Pour the remaining vinaigrette into another bowl, add the avocados, and carefully turn them over so that they are completely covered in the dressing. Place the avocado slices, overlapping each other, around the bottom of the haddock. Serve immediately.

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