Smoked fish, avocado and tomato salad with jalapeno mayo and sizzled pancetta

During my pregnancy, I had an aversion to fish.  I just couldn’t stomach eating any – and since I started this blog while I was pregnant, there aren’t any fish recipes on here yet.

However, since little bubs was born, I’ve started feeling like eating fish again – sashimi, crumbed fish, smoked fish etc.  So when I saw the following recipe in the 2014 Jan/Feb edition of Taste magazine, I was keen to try it.  It seemed like an interesting combination of flavours and ended up being a delicious and refreshing salad with complex flavours.  Some of the ingredients are not something you can find in most supermarkets though – I ended up getting the gemfish and dried smoked jalapeno from Farro Fresh.

If you’re keen to try different salads, I recommend you have a look at this edition of Taste as there are lots of salad ideas in there.  This particular recipe is by Julie Biuso and serves 7.

 

Smoked fish, avocado and tomato salad with jalapeno mayo and sizzled pancetta

 

Smoked fish, avocado and tomato salad with jalapeno mayo and sizzled pancetta

 

Ingredients

1 dried smoked jalapeno chilli

1/2 C mayonnaise

1/4 C finely chopped preserved lemon (remove pulp, rinse and shake dry; use only the rind)

350g smoked gemfish, or 1 1/2 to 2 C other flaked smoked fish

handful salad leaves

500g mixed tomatoes, halved or sliced

flaky sea salt

2 perfectly ripe avocados

3 Tbsp lemon-infused extra virgin olive oil

1 lemon

50g thinly sliced pancetta

olive oil

 

Method

Soak chilli in a small bowl of very hot water and leave for about 25 minutes until very soft, drain then chop finely (discard seeds if you prefer).  Add to mayonnaise with preserved lemon.

Remove any bones or scales from fish and peel away as much skin as possible.  Break flesh into large flakes.  Put fish in a dish, cover with plastic wrap and chill.

Put salad leaves on a platter, then tomatoes.  Season with sea salt and freshly ground black pepper.  Halve avocados, remove stones, peel, slice and arrange on top of the tomatoes.  Drizzle with a little oil and squirt again with lemon juice, then add a few dollops of mayonnaise.

Sizzle pancetta in a pan in a smidgen of hot oil until just crisp then drape over fish.  Serve immediately.

 

Smoked fish, avocado and tomato salad with jalapeno mayo and sizzled pancetta

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