Warm Natural Smoked Haddock & Baby Potato Salad

Serves 4

1 fillet of Natural Smoked Haddock - bones removed
2-3 small knobs of butter
1kg bag baby salad potatoes washed
1 bunch spring onions washed and sliced
1 tub crème fraiche (they come in 200ml or 250g)
1 teaspoon of mustard
1 bunch of flat leaf parsley roughly chopped
1 lemon
Salt & Pepper to Taste

Place smoked haddock on baking tray with a few knobs of butter and pepper. Cover with foil and place in a 180 deg C oven for 15-20 minutes.
Place potatoes in a large pan if cold water, bring to a boil and cook for about 10 minutes or until tender.
While haddock and potatoes are cooking use a large mixing bowl and combine spring onions, crème fraiche, mustard and flat leaf parsley.
Add as much pepper and lemon to your liking. Mix well.
Remove potatoes and drain well setting them aside to cool just slightly, after a few minutes slice the potatoes into the mixing bowl with the dressing.
When haddock is ready remove from the oven and uncover. Carefully flake the haddock away from the skin into the mixing bowl and gently toss with baby potatoes. You can save the juices to pour over the finished dish.
Serve with a wedge of lemon as a starter or with a nice salad of rocket as a main course.