Reblochon and Haddock Salad

Ingredients:

• 200g haddock fillet
• 100g Reblochon cheese
• 1 head of lettuce
• 1 avocado
• 1 tomato
• 1 red onion
• 1 lemon
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 200°C.
2. Place the haddock fillet in an ovenproof dish and bake for 10-12 minutes until cooked through. Let it cool.
3. Wash and tear lettuce into bite-sized pieces.
4. Cut avocado into small cubes.
5. Cut the tomato into small pieces and finely slice the red onion.
6. Remove the skin from the cooled haddock and flake into small pieces.
7. Cut the Reblochon cheese into small cubes.
8. Add lettuce, avocado, tomato, and red onion to a mixing bowl and stir gently.
9. Add the flaked haddock and Reblochon cheese to the bowl and mix everything together.
10. Add olive oil, lemon juice, salt, and pepper according to your taste. Toss gently again.
11. Serve on plates or in a large bowl.

Serving Suggestions:

This salad can be served as an appetizer or a main course. It pairs well with crusty bread and a crisp white wine.

Verdict:

This Reblochon and Haddock salad is a delicious, light and easy-to-make dish. The creaminess of the Reblochon cheese contrasts well with the freshness of the salad ingredients, while the baked haddock adds a firm texture. All the flavors come together perfectly in every bite, making it a treat for the taste buds.