Amanda Laird: Smoked fish salad with feijoas and Vietnamese mint

Smoked fish salad with feijoas and Vietnamese mint. Photo / Babiche Martens

Serves 4

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 Tbs extra virgin olive oil

1 Remove the skin and bones from the fish then break the flesh into bite-sized pieces. Put into a large bowl.

2 Halve, peel and stone the avocados then slice. Add to the bowl.

3 Peel and slice the feijoas and add with the mint, seasoning, lemon juice and olive oil.

4 Using your hands, very gently turn the ingredients to ensure they are evenly mixed and then plate.