Smoked Fish & Asparagus Salad

Name: Smoked Fish & Asparagus Salad
Yield: Serves 4-6
Ingredients: 500 g good quality, smoked fish (snapper, trevally, mackerel are good); salt and freshly ground black pepper; 1 cup (165 g) kalamata olives; garnish with fresh dill; juice of 1 lemon; 4 eggs, hard boiled, shelled and quartered; ½ red onion, peeled, finely sliced; ¾ cup dill dressing; ½ cup fresh italian parsley, roughly chopped; 500 g asparagus spears, trim woody ends and slice in half on an angle

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Ripe Recipes

By Angela Redfern

Published 2010

About

A delicious salad to make with your favourite smoked fish. We use a lot of smoked fish from the Coromandel Smoking Co. Its vacuum packed, a good keeper, and can be bought on-line.

Serve with a big bowl of steaming buttered new potatoes and sweet corn cobs.

Ingredients

500 g asparagus spears, trim woody ends and slice in half on an angle
500 g good quality, smoked fish (snapper, trevally

Fish course
Pescatarian
Gluten-free

Method

Bring a saucepan of water to boil and blanch the asparagus for approximately 40 seconds, remove with a slotted spoon and refresh in iced cold water. Drain and set aside.

In a large mixing bowl, shred the smoked fish, add the red onion, olives, asparagus, dressing and parsley. Season with salt and pepper and toss gently.

Place on a serving dish and arrange the eggs over the salad