Smoked Fish, spinach, caper berry and potato with lemon dressing

A light and refreshing smoked fish recipe with the bite of lemon and caperberry.

Serves:  4.  Chef:  Paulie Hooton


500gm freshly smoked fish

300gm Agria potato, cut into quarters

Lupi Extra Virgin Olive Oil


1 tomato, cut into quarters

½ cup caper berry

½ cup gherkins, sliced

½ avocado, sliced

½ witlof

¼ cup baby spinach

Salt and pepper

1 tbsp lemon zest

Lemon dressing

2 tbsp lemon juice

5 tbsp Lupi Extra Virgin olive oil

1 tsp sugar


  1. Boil the potatoes in a large pot of salted water until tender. This should take about 10 -15 minutes.
  2. Add olive oil to a medium pan, season potatoes and gently cook to colour in a hot pan, once coloured and crispy, take off heat and allow to cool.
  3. For the dressing combine lemon juice, sugar and olive oil, mix together thoroughly.
  4. For the salad, in a large bowl add all of the salad ingredients, lemon dressing and add half the fish and mix together.
  5. Check seasoning.  Divide evenly into serving bowls and top with remaining smoked fish.


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