For me, the thought of this dish evokes a New Zealand summer by the sea… the smoky salty fish matched with the tang of feijoa and the flavoursome freshness of mint. It is yet another recipe by Amanda Laird which has appeared in the New Zealand Herald (and reposted on Facebook for all to find and enjoy). As I’ve said earlier, I just love her recipes for their simplicity and the fresh combinations of flavour.
SMOKED FISH SALAD WITH FEIJOAS & VIETNAMESE MINT
Serves 4
Ingredients
- 1kg smoked fish e.g gemfish or blue cod
- 2 avocados
- 6 large feijoas
- 1 cup Vietnamese mint leaves, loosely packed (or substitute with English mint)
- flaky sea salt and freshly ground black pepper
- juice of two lemons
- 2 tablespoons extra virgin olive oil
Method
- 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.
FEIJOA FEIJOA 