This easy smoked fish salad makes a great summer’s lunch or dinner. Throw it together in just 20 minutes!
Boiled eggs and warm, buttered rolls help to make this a hearty, filling salad.
If you don’t like smoked fish, smoked chicken or a hot roast chicken are both delicious alternatives.
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This easy smoked fish salad makes a great summer’s lunch or dinner. Throw it together in just 20 minutes. Cooked chicken is a nice alternative if you don’t like fish.
Preheat oven to 180ºC bake (360ºF) and line an oven tray with baking paper.
Bring a small saucepan of water to the boil. Add eggs and boil for 8 minutes. Remove into a bowl of ice cold water and leave for a few minutes.
Meanwhile, trim ends off beans. Cut beans in half and microwave for 1-2 minutes, until tender.
Slice cucumber into rounds, dice avocado and thinly slice red onion. Divide rocket or cress between individual serving plates and top with beans, cucumber, avocado and red onion. Flake smoked fish over the top.
Place rolls on prepared tray and warm in oven for 5 minutes.
Whisk together all dressing ingredients and season to taste with salt and pepper.
Peel eggs and cut into slices or quarters. Place on top of salad. If you used fresh lemon for the dressing, cut remaining lemon into wedges and place on side of salad. Drizzle dressing all over salad and serve with warm rolls spread with butter.
WINE MATCH: A Sauvignon Blanc or Prosecco.
GLUTEN-FREE OPTION: Ensure fish or salmon is gluten-free. Choose gluten-free rolls (swap for 4 regular-sized rolls if easier) and make sure aioli is gluten-free.
INGREDIENT SWAPS / NOTES: If you don’t like fish, chicken is a good alternative. Try smoked chicken or a pre-prepared hot roast chicken from the supermarket.
STORING AND REHEATING: Store salad in containers in the fridge minus the dressing and rolls. Add dressing just before serving. Rolls can be lightly toasted for quick heating.