Smoked Fish and Roasted Vegetable Salad with Hollandaise

Smoked Fish and Roasted Vegetable Salad with Hollandaise

Ready in 25 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, July 16, 2017.
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A satisfying winter dish, with plenty of exciting elements including feta, capers and hazelnuts, that pair perfectly for a taste sensation.

Ingredients

SMOKED FISH AND ROAST VEGETABLE SALAD

  • 1 parsnip, diced 2cm
  • ½ carrot, cut into 1cm-thick wedges
  • 1 baby beetroot, cut into 1cm-thick wedges
  • 1 teaspoon runny honey
  • 1 egg
  • 100g smoked fish
  • 50g roasted red capsicum, cut into 2cm slices *
  • 1 tablespoon hazelnuts
  • 1 tablespoon capers
  • 1½ tablespoons chopped dill leaves

TO SERVE

  • 30g feta cheese
  • 1-2 tablespoons Hollandaise sauce

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Toss parsnip, carrot, beetroot and honey together on prepared tray, drizzle with olive oil and season with salt and pepper. Roast for 18-20 minutes, until starting to caramelise.
  3. While vegetables roast, place egg in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 3 minutes. Drain and cool under cold tap.
  4. While egg cooks, remove and discard any skin, remaining bones and dark meat from fish. Flake fish into large, bite-sized pieces and set aside.
  5. When vegetables have 5 minutes cook time remaining, remove tray from oven. Add fish, roasted capsicum, hazelnuts and capers to tray, return to oven and cook for 5 minutes, until fish is warmed through.
  6. Gently peel egg and cut in half lengthways. Season with salt and pepper. Remove smoked fish and roasted vegetables from oven, toss through dill and season to taste with salt and pepper.
  7. place smoked fish and roasted vegetable salad onto a plate and top with boiled egg. Crumble over feta cheese and drizzle with hollandaise sauce.

Nutritional Information

Energy 2496 kj
597 kcal
Protein 44.4g
Carbohydrate 23.9g
Fat 35.0g