Smoked fish, persimmon shavings, rocket and feta salad

Smoked fish, persimmon shavings, rocket and feta salad. Photo / Ian Jones

Serves four

1/4 cup muscovado sugar
1 orange, juiced
2/4 cup grapeseed oil
350g gurnard or snapper fillets
1 persimmon, peeled and shaved
Handful rocket leaves
200g feta cheese, diced
2/3 cup peanuts, roasted in the skin and smashed
2/3 cup of your favourite vinaigrette

1 In a mixing bowl, stir together the sugar, orange juice and oil. Line a smoker with tin foil, add some sawdust and heat.

2 Meanwhile, coat the fish fillets in the sugar mixture. Spray the smoker rack with oil, lie the fish fillets on the rack, turn down the heat and cook with the lid on until the fish is just cooked and moist.

3 In a bowl, lightly toss the persimmon, rocket, feta and peanuts with the vinaigrette. Add the fish, toss and serve.