Salad of Smoked Snapper, Fried Potatoes, Wilted Spinach, Egg, Bacon and Labneh
21/11/2007
Serves 4
People don't often think to include fish in a salad, but this smoked snapper and fried potato recipe will change your mind if anything can
Ingredients
| 600 g | Smoked snapper |
| 8 | Gourmet potatoes, sliced |
| 4 | Eggs |
| 8 slices | Streaky bacon |
| 4 tbsp | Olive oil |
| 4 handfuls | Spinach |
| 1 | Salt & freshly ground pepper |
| 4 tbsp | Labneh |
| 4 slices | Sourdough bread, toasted |
Directions
- Remove any bones, and skin if desired, from the snapper and roughly break into bite-sized pieces.
- Boil the potatoes until just tender then drain. Heat 2 tablespoons of olive oil in a frying pan; add the potatoes and fry until golden. Wipe out the pan with a paper towel.
- Boil the eggs for 4 minutes, cool and peel. Cut into quarters.
- Heat 1 tablespoon of oil in the frying pan; when hot add the bacon and cook until crispy. Drain on paper towels then break into pieces.
- Heat 1 tablespoon of olive oil in the fry pan, add the spinach and cook for a minute, until just wilted. Assemble all ingredients on plates, season and serve with labneh and toasted sourdough.
Wine Match
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Geoff Scott
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