Seychellois Smoked Fish Salad

Tip: I used cold-smoked marlin, but I would really encourage making this fresh salad with any smoked fish you can get your hands on - Just make sure you use a firm fish, rather than a delicate one (e.g. swordfish. Substitute the sour mango for a tangy green apple.

Prep/Cook Time: 10-15 minutes

Ingredients 

185g Smoked Fish, cut into 1cm chunks

1 Small Red Pepper, thinly sliced

1 Vine Tomato, diced

1 Green Sour Mango, peeled and thinly sliced

1 Red Onion, thinly sliced

30g Lettuce (your choice)

1 Lime

sugar, salt, pepper, oil

Method:

1. Add the onion into a large bowl, season with salt and squeeze the lime over. Toss together and set aside to pickle.

2. Once pickled, toss the smoked fish through and let marinate for a couple of minutes, before adding the rest of the ingredients. Season with salt and pepper.

3. Serve immediately with a drizzle of oil.