Smoked fish salad with feijoas and Vietnamese mint
16/4/2009
Serves 4
Ingredients
| 1 kg | Smoked fish, (eg gemfish or blue cod) |
| 2 | Avocados |
| 6 | Feijoas |
| 1 cup | Vietnamese mint leaves, (loosely packed, or substituted with english mint) |
| 1 | Flaky sea salt |
| 1 | Freshly ground black pepper |
| 2 | Lemons, (juice of) |
| 2 tbsp | Extra virgin olive oil |
Directions
- Remove the skin and bones from the fish then break the flesh into bite-sized pieces. Put into a large bowl.
- Halve, peel and stone the avocados then slice. Add to the bowl.
- Peel and slice the feijoas and add with the mint, seasoning, lemon juice and olive oil.
- Using your hands, very gently turn the ingredients to ensure they are evenly mixed and then plate.
Wine Match
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