This the perfect salad for the fisherman who loves to home-smoke their catch – or use a purchased smoked fish. It’s a great combination with lightly pickled fennel, soft eggs and crisp salad leaves.
Serves: 2
INGREDIENTS
1 small fennel bulb, top trimmed, fronds reserved
½ cup each apple cider vinegar and water
1 tablespoon caster sugar
2 teaspoons sea salt
2 big handfuls salad leaves (I used a mix of cos and watercress)
200 grams smoked fish, skin and bones removed
3 eggs, softly boiled
saffron and tarragon aioli, to serve (see Cook’s note)
sea salt and ground pepper
METHOD
Slice the fennel very thinly and place in a heatproof bowl.
Heat the vinegar, water, sugar and salt in a small saucepan until it comes to the boil. Pour over the fennel and leave until cool, stirring occasionally.
To serve: Arrange the salad leaves on two plates. Break the fish into pieces and dot amongst the leaves along with the halved eggs and the pickled fennel. Dollop over the aioli, top with reserved fennel fronds and season with salt and pepper.
Cook’s note: Saffron and tarragon aioli is available from good food stores. If not available use a plain aioli.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!