Smoked Haddock & Avocado Salad

Directions

1. Place the haddock in a pan and cover with the milk. Simmer gently for about 10 minutes. Remove the fish, peel off the skin while still warm, and carefully flake the flesh into a bowl.
2. Halve the cucumber lengthways, scoop out the seeds and cut into small cubes. Add this to the haddock, along with the diced pepper and shallot.
3. In a small saucepan, boil the potatoes for 20 minutes or until tender. Drain and set aside a few minutes. Slice the potatoes and stir into the haddock mixture, along with the parsley. Bind everything together with the mayonnaise.
4. Put the sour cream in a small bowl and stir in the horseradish sauce. Season with salt, cayenne pepper and lemon juice. You can mix in a spoonful of the poaching milk if you desire.
5. Mix the tomato dice with the vinaigrette. Add the avocado and mix so they are well covered.
6. Place the avocado and tomatoes on the plate, spoon over some of the haddock mixture and top with the horseradish cream. Finish it with some chervil.
7. Serve immediately garnished with some chives.