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Smoked Fish, Leek & Potato Salad

Smoked Fish, Leek & Potato Salad

Rating
4.5rating out of 5

(840 reviews from our customers)

Prep Time

30 min

Cuisine

British

For this warm salad, you'll crisp potatoes in the oven until golden, then bake your smoked fish. Serve over pea shoots with a soft boiled egg, and drizzle with tangy mustard mayo. Simply delicious!

Prep Time

30 min

Cuisine

British

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Leek
1 leek
Egg
2 British free-range eggs †
Smoked-pangasius-(1)
2 x 100g smoked basa fillets †
White-wine-vinegar
1 white wine vinegar sachet (15ml)
Dijon-mustard
1 Dijon mustard pot (5.5g) †
Pea Shoots
20g pea shoots
Potatoes
3 white potatoes
Mayonnaise-sachet-(2)
1 mayonnaise sachet (30ml) †
You Will Need
Tin foil, olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 leek
  • 1 British free-range egg<span class="strong">†</span>
  • 2 x 100g smoked basa fillets<span class="strong">†</span>
  • 1 white wine vinegar sachet (15ml)
  • 1 Dijon mustard pot (5.5g)<span class="strong">†</span>
  • 20g pea shoots
  • 1 white potato
  • 1 mayonnaise sachet (30ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 509 kJ
121 kcal
1859 kJ
441 kcal
Fat
of which saturates
5.6 g
1.2 g
20.3 g
4.3 g
Carbohydrate
of which sugars
9.8 g
2 g
35.9 g
7.4 g
Fibre 2.1 g 7.5 g
Protein 8.5 g 30.9 g
Salt 0.57 g 2.07 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 leek
leeks
1 British free-range egg
egg
2 x 100g smoked basa fillets
basa (fish) (98%), salt, colours (curcumin, annatto)
1 white wine vinegar sachet (15ml)
white wine vinegar
1 Dijon mustard pot (5.5g)
water, mustard seed, spirit vinegar, salt, citric acid
20g pea shoots
pea shoots
1 white potato
potato
1 mayonnaise sachet (30ml)
soybean oil (78%), free range pasteurised egg and egg yolk (8.9%), spirit vinegar, water, sugar, salt, lemon juice, flavouring, antioxidant: calcium disodium edta, paprika extract
Allergens
  • Allergens highlighted by † (egg, fish, mustard)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Chop the potatoes (skins on) into small bite-sized pieces

2

Add the chopped potatoes to one side of a tin foil-lined baking tray with a generous drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for an initial 15-20 min or until the potatoes are starting to brown

Tip: Cooking for 4? Use 2 trays!

3

Whilst the potatoes are cooking, wash the leek[s] thoroughly to remove any grit from between the leaves

Top, tail and slice finely

Combine the mayonnaise, Dijon mustard and white wine vinegar with 1 tbsp [2 tbsp] olive oil and a generous pinch of salt and pepper – this is your mustard mayo dressing

4

Boil a kettle

Remove the potatoes from the oven and add the smoked basa to the other side of the tray with a drizzle of olive oil and a generous grind of black pepper

Return the tray to the oven for a further 8-10 min or until the potatoes are golden and crisp and the fish is cooked through

Tip: Your fish is cooked once it turns opaque and flakes easily

5

Whilst the fish is cooking, add the eggs to a pot of boiled water with a pinch of salt (salt prevents the eggs from cracking) and bring to the boil over a high heat

Once boiling, cook for exactly 8 min for perfect, mid-boiled eggs, then fill a bowl of very cold water and add the cooked eggs to the bowl

Set aside

Once cooled, peel the cooled eggs and cut them into quarters

6

Meanwhile, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the sliced leek with a small pinch of salt and cook for 4-5 min or until softened and slightly caramelised

7

Once the fish is cooked, remove the tray from the oven and break the smoked basa up into large, rough pieces on the tray

8

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Add the roasted potatoes and smoked basa to a plate and sprinkle over the leek and pea shoots

Top with the boiled egg quarters and drizzle over the mustard mayo dressing

Season with a grind of black pepper

Enjoy!

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