Summer Kahawai Smoked Fish Salad w/ Potatoes & Eggs

A simple salad to put together taking advantage of pre-prepared smoked Kahawai. You could try other smoked fish as well just remember the fattier the fish, the better the flesh will absorb the flavours and aromas of the smoke, and keep in moisture.

Serves 6 30 minutes

Method

Make the Dressing:

Place avocado oil, vinegar and mustard in a small bowl and whisk together well. Season to taste with salt and pepper. Alternatively shake together in a covered jar. Set aside.

Make the Salad:


Step 1: Blanch the beans and the eggs

Have a large bowl of ice water handy. Bring a large pot of salted water to a boil and add green beans. Cook for about 2 minutes or until just crisp tender and still bright green. Remove with tongs and plunge into ice water.

Add eggs to the same pot of boiling water and cook for 6 minutes then remove with slotted spoon and add to ice water. Drain. Separate out the eggs from the beans, peel the eggs and set aside. Pat the beans dry; set aside.

Step 2: Boil the potatoes

Return water to boil, and add potatoes. Cook until tender, 15 to 17 minutes. Add to ice water, then drain and chop potatoes into quarters

Step 3: Assemble the salad

Tear the kale into a large bowl into large bite-sized pieces. Add baby spinach and parsley.
Drizzle about half of the dressing over the greens and use your hands to massage the dressing into the greens; this will tenderize the kale a bit.

Add the cherry tomatoes, olives, radishes and the drained green beans and potatoes and toss some more, drizzling more dressing on top as you go. Taste and add more salt and pepper, if desired. Heap salad onto a serving platter.

Break Kahawai with your hands and place here and there. Halve the eggs and place them on the salad, too. Serve immediately.

Ingredients

Salad Dressing:

1/4 cup Cocavo extra virgin avocado oil

1/4 cup Artisan Vinegar tomato vinegar

2 teaspoons Delmaine Dijon mustard

Sea salt

Freshly ground black pepper

Salad:

250g young green beans, stem ends trimmed away

4 large free-range eggs

100g kale, tough ribs removed

100g baby spinach

500g red potatoes

1/4 cup fresh flat leaf parsley leaves, roughly chopped

1/2 punnet red cherry tomatoes, halved

1/4 cup Delmaine Greek Olive Duet, halved

3 red radishes, trimmed and sliced thinly

200g smoked fish, Kahawai works perfect here


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