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Reblochon and Haddock Salad


  • 1/3 Reblochon
  • 200g of haddock
  • 125g of rocket
  • Some walnuts or hazelnuts
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
40 Min making
0 Min Baking
4 People

Directions :

  • Place the haddock in the freezer for about 15 mins to make it easier to cut.
  • Position the haddock on a board and, using a sharp knife, cut thin strips.
  • Roughly chop the walnuts or hazelnuts. Remove the Reblochon’s rind and cut it into small cubes.
  • Arrange a little rocket on 4 plates, cover with the slices of haddock, add some pieces of Reblochon and chopped walnuts or hazelnuts.
  • Mix together the oil and vinegar and pour a little of the vinaigrette onto the plates.

Bon appétit !

Accompaniments for Reblochon :

Accompaniments for Reblochon