Smoked tarakihi with crispy bacon and minted warm new potato and fennel salad

NZ Woman's Weekly 27/1/2012

Annabelle White

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3 cups	New potatoes
1 cup	Fennel bulb, fresh
¾ cup	Creamy mint & anchovy dressing
1 to taste	Salt
1 to taste	Pepper, milled
480 g	Tarakihi fillets, or similar fish, smoked
¾ cup	Water
3 tbsp	Olive oil
10	Bacon rashers, streaky
1	Lime, or lemon

Cook the new potato slices in salted water for 8 minutes, before adding the sliced fennel bulb and cooking a further 4 to 5 minutes or until the sliced potatoes are tender. When cooked, drain in a colander and cool before gently tossing in a bowl with the creamy mint & anchovy dressing.
Place the smoked fish (4 x 120g pieces) into a pan with the water and olive oil. Cover and bring to a gentle simmer for 4 minutes, then remove from heat. The fish is already cooked, it’s just being warmed gently.
Cook the bacon rashers until crispy.
Serve the steamed smoked fish and crispy bacon with the warm potato and fennel salad and a wedge of lemon or lime.