Tangy Fish Salad
Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.
1 pound smoked cod or haddock fillets, skinned and cubed
5 ounces water
Grated rind of half a lemon
2 stalks celery, sliced
1 red apple, cored and sliced
1 ounce walnuts or mixed nuts, halved
Salt and ground black pepper to taste
5 ounces natural yogurt or fromage frais
Mixed lettuce leaves, for garnish
- Poach the fish in the water for approximately 5 to 6 minutes, drain and chill. Discard the poaching liquor.
- Mix the remaining ingredients, except the yogurt and lettuce, together carefully stir in the chilled fish and seasoning.
- Arrange on a plate, garnish with mixed lettuce leaves and spoon over the yogurt. May be served with brown bread and butter.
Makes 4 servings.
"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.