Smoked Cod Salad with Poached Eggs and Croutons

Hot smoked fish is so good for many that they just eat it with bread. We propose to expand the understanding of its possibilities, and prepare a salad with smoked fish. And at the same time, practice making poached eggs.

Ingredients

• 4 slices of wheat bread
• 2 eggs
• a handful of arugula leaves
• 300 g hot smoked fish fillets, mackerel or cod
• salt
• 1 tbsp. l. dijon mustard
• 2 tbsp. l. white wine vinegar
• 5 tbsp. l. olive oil

Directions

1. Prepare a dressing. Whisk the mustard, 1 tbsp. l. vinegar, a pinch of salt, 3 tbsp. l. butter and 1 tbsp. l. boiled water until smooth.
2. Cut the crusts from the bread, cut the pulp into small cubes and fry in the remaining butter until golden brown.
3. For poached eggs, in a large wide saucepan, boil the water and the remaining vinegar. Crack eggs gently and pour into water, bring to a boil, and remove from heat. Leave it on for 10 minutes. Remove the eggs with a slotted spoon and pat dry on a kitchen towel.
4. Wash the arugula, dry it and stir with 2 tbsp. l. refueling. Arrange on plates. Disassemble the fish into pieces, remove the bones. Add to arugula along with croutons. Place eggs on top and pour over the remaining dressing.