Smoked fish salad with feijoas and Vietnamese mint

for 4 people

Food writer

Ingredients

1 kg	Smoked fish, such as gemfish or blue cod (Main)
2	Avocados
6 large	Feijoas (Main)
1 cup	Vietnamese mint leaves, or English mint, loosely packed
2	Lemons, juiced
2 Tbsp	Extra virgin olive oil

Remove the skin and bones from the fish then break the flesh into bite-sized pieces. Put into a large bowl.
Halve, peel and stone the avocados then slice. Add to the bowl.
Peel and slice the feijoas and add with the mint, lemon juice and olive oil. Season with salt and freshly ground pepper,
Using your hands, very gently turn the ingredients to ensure they are evenly mixed and then plate.