PREPARATION

Place the potatoes in a pot of salted cold water. Bring to a boil and cook for 10 minutes. Drain. When potatoes are warm, peel and cut into rounds.

In a bowl, mix both mustards, sugar, oil, white wine vinegar and dill vigorously.

Cut the base of the endives and cut them into slices. Chop the onion. Cut the haddock into strips. Pour all these ingredients into a large bowl. Add the potatoes and drizzle with the sauce. Salt and pepper, then mix.