Smoked fish salad with feijoas and Vietnamese mint
|1 kg||Smoked fish, (eg gemfish or blue cod)|
|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|
- 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.
This dish is best matched with
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