Smoked fish salad and avocado dressing
Use your favourite smoked fish or quickly pan-fry some calamari.
Ingredients
Method
Ingredients
- 1 avocado, halved, stone removed and peeled
- 1/4 tsp minced garlic
- 2 tbsp olive oil, or avocado oil
- 3 tbsp lemon juice
- 3 tbsp sour cream
- Few drops Tabasco sauce
- 500-600 g smoked fish, bones removed
- 1 avocado, halved, stone removed and peeled
- 4 cup watercress sprigs
- 1 fennel bulb, well trimmed and very thinly sliced (optional)
Method
- For the dressing, chop the avocado roughly. Place in a food processor with all the remaining ingredients. Process until smooth. Transfer to a bowl, cover and refrigerate.
- Flake the smoked fish and layer with the avocado, watercress and fennel, if using, in a large serving bowl or on a platter.
- Spoon over enough avocado dressing to moisten and serve the remainder on the side.
- Serve immediately with crusty bread.