Warm salad of black pudding, potatoes and bacon with curried haddock

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 2

By Matt Tebbutt
From Saturday Kitchen


For the curried haddock

  • 50ml/2fl oz olive oil
  • small handful fresh curry leaves
  • 1 tsp curry powder
  • 1 tsp turmeric
  • pinch salt
  • 300g/10½oz thick piece haddock

For the crème fraiche and Dijon mustard cream

  • 2 tsp Dijon mustard
  • 100ml/3½fl oz plain yoghurt
  • pinch sugar
  • 100ml/3½fl oz crème fraiche
  • salt and freshly ground black pepper

For the warm salad

  • olive oil, for drizzling
  • 2 salad potatoes, diced
  • 100g/3½oz thick cut bacon, diced
  • 150g/5½oz black pudding
  • 2 handfuls mixed leaves