Kippers are underrated and one of our British classics. Use them like smoked mackerel in this easy warm salad.

Ingredients
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
3 tbsp olive oil
1 tbsp white wine vinegar
1 garlic clove, chopped
2 tsp wholegrain mustard
salt and freshly ground black pepper
4 free-range egg, poached, to serve

Method
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.