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Smoked Kipper, Spinach, Bacon & Potato Salad Recipe
A great alternative to Smoked Mackerel, Kippers go beautifully in this warm salad
Serves 4
Ingredients
6 rashers Smoked Streaky Bacon, fried until crispy
4 Smoked Kipper fillets, cooked and flaked
500g New potatoes, cooked and halved
350g Spinach, washed and dried
4 Free-range eggs, poached
Dressing –
3 tbsp Fino Olive Oil
1 tbsp White wine vinegar
1 Garlic clove, chopped
2 tsp Wholegrain mustard
A pinch of Halen Môn Sea Salt and freshly ground black pepper
For the salad, place all of the ingredients into a large bowl and gently mix to combine.
For the dressing, put all of the 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.
Enjoy!
