Nectarine & Smoked Fish Salad

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1 November 2016 BY Julie Biuso
SERVES: Serves 4 as a summer lunch salad

This is deliciously fresh and light to eat, perfect for a summery lunch, but see the recipe notes at the end for ideas on how to ring the changes. If nectarines are not available, use white peaches.

Ingredients

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4 small just-ripe nectarines Small buttercrunch lettuce, broken apart into leaves, washed and dried 170-250g (6-8 ounces) smoked fish, skinned and flaked Edible flowers, optional 3 Tbsp lemon-infused extra virgin olive oil 1 Tbsp lemon juice 1 tsp creamy Dijonnaise mustard ½ tsp flaky sea salt Freshly ground black pepper 1 Tbsp snipped chives 1 Tbsp chopped tarragon, optional

Method

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1 Slice nectarines by cutting wedges into the stones with a small serrated knife.

Arrange lettuce leaves on four plates and layer up nectarines and smoked fish. Garnish with edible flowers if using.

2 Whisk oil, lemon juice, mustard, salt and pepper to taste in a bowl, then whisk in chives and tarragon. Spoon over plates of salad and serve.

Recipe Notes

Here’s how to change it up:

Add sliced or diced avocado.  Add shelled, pan-fried prawns.  Use white peaches (2 will be enough), in place of nectarines.  Replace tarragon with basil.  Top with toasted flaked almonds.  Drape with crispy-fried rashers of streaky bacon.  Add curls of prosciutto to plate.