Smoked Fish & Asparagus Salad

Preparation info
  • Serves


    • Difficulty


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.


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


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