Seafood Salad With Dill

450 g/1 lb smoked haddock fillets
600 ml/1 pint water
1 bay leaf
1 small onion, peeled and sliced
1 small carrot, peeled and sliced
4 black peppercorns
225 g/8 os peeled prawns
120 ml/4 fl oz polyunsaturated vegetable oil
3 tablespoons wine vinegar
freshly ground black pepper
1 lettuce
I bunch watercress, trimmed
1 tablespoon chopped parsley
2 tablespoons chopped dill

Put the fish in a pan with the water, bay leaf, onion, carrot and peppercorns. Bring to the boil, then lower the heat and poach gently for 15 minutes or until the fish is tender. Drain off the water, then flake the fish into a bowl, discarding the skin and any bones.

Add the prawns to the haddock. Mix together

the oil, vinegar and black pepper and pour over the fish. Chill in the refrigerator for 2 hours.

Arrange a bed of lettuce leaves in a serving bowl, then arrange the watercress on top. Drain the fish, place in the centre of the bowl and sprinkle generously with parsley and dill.

SE RVES 4