Amanda Laird: Salad of Smoked Snapper, Fried Potatoes, Wilted Spinach, Egg, Bacon and Labneh

Salad of Smoked Snapper, Fried Potatoes, Wilted Spinach, Egg, Bacon and Labneh. Photo / Babiche Martens

People don't often think to include fish in a salad, but this smoked snapper and fried potato recipe will change your mind if anything can

Serves 4

600g smoked snapper
8 gourmet potatoes, sliced
4 eggs
8 rashers of streaky bacon
4 Tbs olive oil
4 handfuls spinach
Flaky sea salt and freshly ground black pepper
4 Tbs labneh
Sourdough toast

1. Remove any bones, and skin if desired, from the snapper and roughly break into bite-sized pieces.

2. Boil the potatoes until just tender then drain. Heat 2 tablespoons of olive oil in a frying pan; add the potatoes and fry until golden. Wipe out the pan with a paper towel.

3. Boil the eggs for 4 minutes, cool and peel. Cut into quarters.

4. Heat 1 tablespoon of oil in the frying pan; when hot add the bacon and cook until crispy. Drain on paper towels then break into pieces.

5. Heat 1 tablespoon of olive oil in the fry pan, add the spinach and cook for a minute, until just wilted. Assemble all ingredients on plates, season and serve with labneh and toasted sourdough.