Ingredients
1 kg | Smoked fish, such as gemfish or blue cod (Main) |
2 | Avocados |
6 large | Feijoas (Main) |
1 cup | Vietnamese mint leaves, or English mint, loosely packed |
2 | Lemons, juiced |
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, lemon juice and olive oil. Season with salt and freshly ground pepper,
- Using your hands, very gently turn the ingredients to ensure they are evenly mixed and then plate.