Simple smoked fish salad with lemon and herbs

Michael Craig

Smoked fish is available from your local fish market or even your supermarket. Smoked warahou works well here. You could even get your hands on a smoker in the warmer months and smoke your own.

Salad

1 fillet	Smoked fish, use a large fillet, such as warahou (Main)
2 cups	Baby silverbeet, or silverbeet, thinly sliced
1 can	White beans, drained and rinsed, try borlotti, cannellini or haricot beans
2	Radishes, thinly sliced
1	Pear, thinly sliced
1 bunch	Dill
1 bunch	Fresh mint
1 bunch	Flat leaf (Italian) parsley
1	Lemon, cut in wedges to serve

Dressing

¼ cup	Natural yoghurt
½	Lemons, freshly juiced
1 pinch	Salt
1 pinch	Cracked pepper

Directions

1. For the dressing, mix the lemon juice and salt into the natural yoghurt.
2. Arrange the salad on each individual serving plate. Start with the silverbeet, then scatter over the beans, pear, and radish. Flake over pieces of fish all over, then drizzle with the lemony yoghurt.
3. Roughly chop the herbs and scatter them over, then serve with lemon wedges on the plate. This makes a lovely light lunch.