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.
![Evelope icon](/_resources/themes/dish2020/images/envelope-icon.png)
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #116
Issue 116 of dish is a special 20th birthday collector’s edition! This gorgeous issue brings the party to you, featuring delectable birthday cakes with recipes supplied by guest chefs – from Al Brown’s simply delicious Chocolate Fondant Cake to Ben Bayly’s Opera Celebration Cake. From cakes to sensational drinks and nibbles, to a French bistro feast and Sarah and Claire’s top 20 winter recipes, the magazine is jam-packed with dishes to make at home. 20 years strong and ready to party – issue 116 is on sale NOW!