Smoked fish salad with feijoas and Vietnamese mint
Photo by Babiche Martens
- Remove the skin and bones from the fish then break the flesh into bite-sized pieces. Put into a large bowl.
- Halve, peel and stone the avocados then slice. Add to the bowl.
- Peel and slice the feijoas and add with the mint, lemon juice and olive oil. Season with salt and freshly ground pepper,
- Using your hands, very gently turn the ingredients to ensure they are evenly mixed and then plate.