Smoked Fish Salad
Description
Putting one large platter on the table is the perfect way to entertain friends for lunch at our beach house. This hearty salad uses a great New Zealand summer staple, smoked fish. I was inspired to cook it one weekend when I found some wild summer asparagus in the Matakana market, and I added beautiful fresh organic eggs (from a farmer in the market who claims to be able to tell me which of her free-range chickens laid each egg), small chunks of roasted new potato, some wild rocket leaves and red onion, all tossed with a sharp lemony mayonnaise. All you need is some crusty bread and chilled wine or beer.
Method
Preheat the oven to 210C. Roast the potatoes for 25 minutes until golden and tender.
Bring a pan of salted water to the boil, cut the asparagus spears in half and blanch for four to five minutes, then plunge into cold water to retain the bright green colour.
Discard any thick stalks from the rocket. Boil the eggs for eight to nine minutes, peel when slightly cooled and cut each egg in half
To make the mayonnaise, place the egg, lemon zest and juice, mustard and salt in a food processor and mix well. With the motor running, gradually pour the oil through the feed tube until it is all incorporated. Taste and adjust the seasoning if necessary (it should be tart and tangy).
To assemble the salad, first spread the rocket on a large platter. Mix the fish, potatoes and red onion with the mayonnaise. How much mayonnaise you use will depend on taste, and any surplus will keep for two to three days in a screw-top jar in the refrigerator. Place the fish and potato mixture on the rocket leaves. Scatter the asparagus spears over the top, then add the eggs, making sure the yolks face upwards.
Scatter the parsley over and serve at once.