Smoked Fish, Citrus & Feta Salad. Lay this down in the centre of your table and your guests will be silenced. This gorgeous platter of fresh smoked salmon, in-season citrus and the perfect feta crumb is guaranteed to please.
1 cup fresh nasturtium leaves or watercress
150g mizuna leaves
1 avocado, sliced
400g wood-smoked fish or salmon, skin removed, flaked
150g goat’s feta cheese
½ cup pecans, roasted
2 mandarins, peeled, pith
removed, in segments
2 ruby grapefruits, segmented
3 egg yolks
2 tbsp wholegrain mustard
1 grapefruit, juice and zest
250ml olive oil
On a large serving platter, assemble salad leaves. Add avocado slices, smoked fish, crumbled feta, pecans, mandarin and grapefruit pieces. Season with salt and freshly ground black pepper.
To make the grapefruit mayonnaise, place egg yolks in a bowl. Whisk in mustard, half the grapefruit juice and zest. Season to taste with salt and freshly ground black pepper.
Slowly add oil, beating all the time until well emulsified. The mixture will gradually thicken as the oil is added. As the eggs thicken the oil can be added more freely in a flow. Add the second half of the grapefruit juice one tablespoon at a time, whisking.
Serve smoked fish salad with grapefruit mayonnaise.
When making mayonnaise all ingredients should be at room temperature; this stops the mayonnaise from splitting