Tangy fish salad

(1)

Cooking difficulty: Easy

Serves: 4

Preparation: 5 minutes

Cooking: 6 minutes

Tips for seafood batter

A chilled batter may produce a crisper coating. A light tempura batter and beer batter are particularly suited to seafood.
Tips for seasoning

The seafood can be lightly seasoned with herbs, salt and pepper, sprinkled with lemon juice or white wine and dotted with butter or basted with oil. Low-salt soy sauce and coriander can also be used.
Tips for poaching

Save the poaching liquid for use in accompanying sauces or for soups or stocks.
Tips for serving seafood cold

If the seafood is to be served cold, it should be covered to retain moisture and flavour and then placed in a chiller for an hour or even overnight.
Tips for glazing seafood

Once frozen, seafood can be removed from the "freezer", unwrapped, dipped under cold, running water, and then re-wrapped for freezing. This coats it with a glaze that helps reduce dehydration during its time in storage.

Ingredients

455g smoked fish fillets, fresh or defrosted, skinned and cubed ( a smoked blue-eye travella or even fresh non-smoked Pink Ling Fish works is great in this recipe)

150ml water

Grated rind of half a lemon

2 sticks celery, sliced

1 red apple, cored and sliced

30g walnuts or mixed nuts, halved

Salt and black pepper

150ml natural yoghurt or fromage frais

Mixed lettuce leaves, to garnish

Method

Poach the fish in the water for approximately 5-6 minutes, drain and chill.

Discard the poaching liquor.

Mix the remaining ingredients, except the yoghurt and lettuce together, carefully stir in the chilled fish and seasoning.

To serve

Arrange on a plate, garnish with mixed lettuce leaves and spoon over the yoghurt. May be served with brown bread and butter.

With thanks to our partners at Seafish UK

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Tangy fish salad

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Tangy fish salad

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