Ingredients
- 200g smoked fish
- ½ cucumber, thinly sliced
- 1 small red onion, finely chopped
- 1 bunch of chives, finely chopped
- 1 Tbsp capers, rinsed and drained
- 1 hard-boiled egg, finely chopped
- 100g mixed leaves
- Handful living sprouts (pea, broccoli, mustard leaf etc)
- salt and freshly ground pepper
- To serve:
- 2 slices of rye bread
- 5-6 radishes, chopped
SMOKED FISH SALAD Serves 2
Method
- Carefully remove and discard all bones and skin from the fish and break the meat into small pieces
- Mix the fish, cucumber, onion, chives, capers, egg and mixed leaves in a bowl
- Season to taste with salt and pepper
- Serve the mixture on rye bread, topped with chopped radishes
Comments
Thanks to The Boatshed Smokehouse for providing the beetroot, and to Koau Flowers for the living sprouts which were used in the demonstration
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