Smoked Fish Salsa
Ingredients
150g smoked trevally fillet
1 tsp finely chopped red chilli (use the seeds or not, according to your taste)
1 heaped tbsp finely chopped coriander (or more to taste)
3/4 cup finely chopped celery (this is about 1 long stick, or 2 shorter sticks)
1 shallot finely chopped, or 1/2 cup finely chopped spring onion
Juice of 1 lime (use only 1/2 lime to begin with, and adjust to taste
drizzle olive oil
freshly ground black pepper
Description
Fresh celery is the secret ingredient of this great tasting salsa.
Like all salsas, there is quite a lot of chopping to begin with, but the result is worth it. A fresh, slightly crunchy salsa with a fantastic smoked fish flavour.
I try to keep dips and salsa as low calorie as possible, so you could add sour cream if you wanted a wet style dip, rather than a crumblier salsa.
Method
Skin and bone the smoked trevally fillet and discard the skin & bones.
Shred or very finely chop the smoked fish fillet, being sure to check for any remaining bones, and add to a bowl.
Blend the smoked fish with the finely chopped chilli, coriander, celery, shallot (or spring onion).
Add the lime juice, half a lime at a time, to ensure the taste profile is zingy, but not too acidic. Season with black pepper. The smoked fish should provide enough salt flavour.
Drizzle a little olive oil to help all of the ingredients to bind together. Check the chilli seasoning and adjust where necessary.
Chill well before serving. The texture is quite crumbly, so I always serve it with a spoon.
Categories
now to save this recipe to 'My Recipes'
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