Kipper, spinach, bacon and new potato salad
For the salad
- 6 rashers streaky bacon, fried until crisp
- 500g/1lb 2oz new potatoes, cooked and halved
- 350g/12oz spinach, washed and dried
- 3 kipper fillet, bones removed, flaked
For the dressing
For the salad, place all of the salad ingredients into a large bowl and gently stir.
For the dressing, place all of the dressing ingredients into a bowl and mix well. Pour the dressing over the salad and stir to coat the salad ingredients.
To serve, place the salad into a serving dish and top with the poached egg.