Smoked Fish Salad

Ingredients

• 250 g smoked fish (stonefish or halibut)
• 2 cups frozen peas
• 1 box watercress
• 2 hard‑boiled eggs
• 50 g raw pickled bell peppers
• Yogurt
• 1 bunch fresh herbs
• Salt
• freshly ground pepper
• 1 tsp paprika powder
• Lemon
• 1 tsp chopped capers

Instructions

1. 1.

   Shred the smoked fish, removing skin and bones. Blanch the frozen peas in hot water briefly. Trim the watercress from its box and quarter the hard‑boiled eggs. Dice the pickled peppers and combine all these ingredients gently in a bowl.

2. 2.

   Whisk the yogurt with freshly chopped herbs (chives, dill, parsley, etc.), salt, pepper, paprika, lemon juice, and chopped capers. Toss the salad with this dressing and serve.