Name: Smoked fish, avocado and tomato salad with jalapeño mayo and sizzled pancetta
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 7
Ingredients: 1 dried smoked jalapeno chilli; 1/2 cup mayonnaise; 1/4 cup preserved lemon finely chopped, pulp removed, rinse and shake dry; use only the rind; 350 gram smoked gemfish, or 1 1/2 - 2 cups of other smoked fish; 1 handful salad leaves; 500 gram mixed tomatoes, halved and sliced; flaky sea salt; 2 perfectly ripe avocados; 3 tablespoon lemon-infused extra virgin olive oil; 1 lemon; 50 gram pancetta, thinly sliced; olive oil

Ingredients

1 dried smoked jalapeno chilli

1/2 cup mayonnaise

1/4 cup preserved lemon finely chopped, pulp removed, rinse and shake dry; use only the rind

350 gram smoked gemfish, or 1 1/2 – 2 cups of other smoked fish

1 handful salad leaves

500 gram mixed tomatoes, halved and sliced

flaky sea salt

2 perfectly ripe avocados

3 tablespoon lemon-infused extra virgin olive oil

1 lemon

50 gram pancetta, thinly sliced

olive oil

Method

1.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.

2.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.

3.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 with lemon juice. Pile fish on top, season with a little sea salt and squirt again with lemon juice, then add a few dollops of mayonnaise.

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

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Ingredients

Method

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