Kipper, Spinach, Bacon & Potato Salad Recipe

Ingredients

6 rashers Smoked Streaky Bacon, fried until crispy
500g New potatoes, cooked and halved
350g Spinach, washed and dried
4 Smoked Kipper fillets, cooked and flaked
4 Free-range eggs, poached
 
Dressing
3 tbsp Fino Olive Oil
1 tbsp White wine vinegar
1 Garlic clove, chopped
2 tsp Wholegrain mustard
Halen Môn Sea Salt
Freshly ground black pepper

For the salad, place all ingredients into a large bowl and gently mix to combine.

For the dressing, put all ingredients into a small to medium sized bowl and stir well.

Pour the dressing over the salad, lightly coating all the ingredients.

Serve the salad in a serving dish and top with a poached egg.