2 large russet potatoes, unpeeled cut into cubes
2 eggs, poached
1 tablespoon white Vinegar
2 tablespoons olive oil, divided
2 smoked river cobbler filets
10 tomatoes on the vine
Kosher salt and corse black pepper
1 large carrot, peeled and grated
1 cup cucumber, cut into small cubes
1/4 head of bib lettuce, torn into bite-size pieces
3/4 cup scallion
1/4 cup parsley, plus 1 tablespoon, finely chopped for garnish
1/2 cup basil, plus 1 tablespoon, finely chopped for garnish
For the dressing:
2/3 cup mayonnaise
2 teaspoons piccalilli sauce
1 tablespoon water
2 teaspoons corse black pepper
Place potatoes in a pot with cold water and salt and bring to a boil over medium-high until the potatoes are fork-tender, about 10 minutes. Drain and rinse under cold water. Set aside in a large bowl.
Meanwhile poach the eggs:
To poach the eggs: fill a nonstick pot with about 2 inches cold water. Bring to a very gentle simmer low heat. Add the vinegar. Crack the eggs in a small bowl and drop into the water, one at a time. Cook until the whites are set but the yolks still runny, about 3 to 4 minutes. Using a slotted spoon, gently scoop the eggs from the water and set to dry on paper towel.
In a nonstick skillet, heat 1 tablespoon olive oil over medium-high heat and cook the fish until lightly crisp on each side, about 6 minutes total. Remove the fish from the pan and raise the heat to high. Add the remaining olive oil and cook the tomatoes in the pan, until the tomato skins burst and brown, about 5 minutes. Set aside.
Chop the fish into bite size pieces, add to the potatoes. Add the tomatoes, carrot, cucumber, lettuce, scallion, parsley, and basil. In a separate bowl, mix the mayonnaise, piccalilli sauce, water, and black pepper. Pour the dressing over the salad and toss together until evenly coated. Serve on a serving platter and top with poached eggs and finely chopped basil.
You could use smoked salmon, cod, or anything else that suits your fancy.