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Recipe

Smoked fish salad with jalapeño mayo and sizzled pancetta

This colourful and enticing pairing works because the balance of smoke, heat, richness and salt is tempered with fresh bursts of lemon, the acidity of green tomatoes, and an occasional bitter kick from radicchio.

Feb 28, 2014 1:00pm
  • 35 mins cooking
  • Serves 7
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Ingredients

Smoked fish salad with jalapeño mayo and sizzled pancetta
  • 1 dried smoked jalapeño chilli
  • 1/2 cup mayonnaise
  • 1/4 cup finely chopped preserved lemon (remove pulp, rinse and shake dry; use only the rind)
  • 350 gram smoked gemfish, or 1½–2 cups other flaked smoked fish
  • handful salad leaves, such as radicchio and buttercrunch
  • 500 gram mixed tomatoes, halved or sliced
  • flaky sea salt
  • 2 ripe avocados
  • 3 tablespoon lemon-infused extra-virgin olive oil
  • 1 lemon
  • 50 gram thinly sliced pancetta
  • olive oil

Method

Smoked fish salad with jalapeño mayo and sizzled pancetta
  • 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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