Salad of Hot Smoked Whiting

Name: Salad of Hot Smoked Whiting
Cuisine: British
Ingredients: 350 g/12 oz skinned and boned fresh whiting fillet; 350 g/12 oz skinned and boned fresh whiting fillet; 1 tsp sea salt; freshly ground black pepper; 2 plum tomatoes; 3 spring onions; 115 g/4 oz cucumber; 55 g/2 oz tiny capers; 1 tbsp chopped dill; juice of ½ lemon; 125 ml/4 fl oz olive oil; 175 g/6 oz mixed leaves, e.g. frizzy, lollo, oak leaf, chicory, gem; 175 g/6 oz mixed leaves, e.g. frizzy, lollo, oak leaf, chicory, gem; 175 g/6 oz mixed leaves, e.g. frizzy, lollo, oak leaf, chicory, gem; 175 g/6 oz mixed leaves, e.g. frizzy, lollo, oak leaf, chicory, gem; 175 g/6 oz mixed leaves, e.g. frizzy, lollo, oak leaf, chicory, gem; 175 g/6 oz mixed leaves, e.g. frizzy, lollo, oak leaf, chicory, gem

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

This makes a very colourful and fresh-tasting salad suitable either as a starter or main course. You will need your own smoker for this recipe but if you do not have one then see page 159 for instructions on how to construct your own.

Ingredients

350 g/12 oz skinned and boned fresh whiting fillet
1 tsp

Europe
United Kingdom
Starter
Fish course
Salad
Pescatarian
Gluten-free

Method

The day before, sprinkle the fish with the sea salt and season with the pepper and leave to stand for at least 12 hours.

Blanch, skin and de-seed the tomatoes. Cut into 1cm/½in dice. Trim the onions of any root and discoloured leaves then thinly slice them. Cut the cucumber into lcm/½in dice discarding the core. Mix the tomatoes, onions, cucumber, capers, dill, lemon juice and olive oil