Feijoa Smoked Fish Salad

This fresh, flavour-packed salad brings together smoky fish, creamy avocado, and seasonal feijoas for a unique sweet and savoury combination. Finished with herbs, chilli, and a zesty lemon dressing, it’s light, bright, and full of texture.

Ingredients

• 1kg smoked fish (snapper, kingfish or blue cod)
• 2 avocados
• 6 large feijoas, peeled and sliced
• 1 cup mint leaves, roughly chopped
• Pinch of Mrs Rogers Natural Sea Salt flakes
• Pinch of Mrs Rogers Black Pepper, freshly ground
• Pinch of Mrs Rogers Chilli flakes (optional)
• ½ red onion, finely diced
• Juice of two lemons
• 2 tbsp extra virgin olive oil

Directions

1. Remove the skin and any bones from the smoked fish, then flake the flesh into bite-sized pieces and transfer to a large mixing bowl.
2. Cut the avocados in half, remove the stones, scoop out the flesh, and slice.
3. Add the avocado, feijoas, mint leaves, chilli flakes, lemon juice, red onion, and olive oil to the bowl with the fish.
4. Season with salt and pepper, then gently toss everything together until well combined.