Recipes
Comments 29

Fish at work

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It doesn’t matter if your co-workers love fish, zapping a fish lunch in the staff microwave is just bad manners.

I love fish, especially smoked fish but I’ve always been careful not to have bring fish to work. Smoked fish pie and fish curries – while delicious – are dishes I enjoy at restaurants or at home.

This smoked fish recipe is work-place appropriate. Because it is served cold, no one else needs to know you’re enjoying some yummy smoked fish.

Kahawai is a firm white fish commonly found in New Zealand and most of the time is served hot smoked. Reasonably priced at around $25NZ per kilo for boneless sides, a 250gram (half pound) fillet will set you back less than $7NZ. If you can’t get a hold of smoked kahawai, feel free to use any smoked fish fillet – hot smoked trout would be a great substitute.

Spring is just around the corner here and in my garden, the rosemary bush and onion weed is flowering so I’ve used these as garnish along with some rocket tips and dandelion. Garnish is entirely optional.

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Kahawai potato salad

Serves 4

Ingredients

  • 8 small potatoes, cubed
  • 5 free range eggs
  • 250 grams smoked kahawai, flaked into bite size pieces
  • 1 spring onion, sliced
  • 3 tablespoons capers
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • Optional: Lemon wedges, fresh herbs and flowers

Preparation

  1. Bring a pot of water to the boil and boil potatoes for 15 minutes until just tender
  2. In the meantime, place eggs in a small saucepan, fill with cold water until eggs are completely submerged. Place on medium heat for 10 minutes.
  3. Drain both potatoes and eggs. Plunge into cold water.
  4. Once cool, drain potatoes and peel the eggs and cut into slices or quarters
  5. In a large bowl, add potatoes, eggs, spring onion, capers, sour cream, mayo. Mix to combine. Salt and pepper to taste. Top with smoked kahawai pieces and garnish if using.
  6. Serve in bowls or divide into 4 containers for lunches. Refrigerate until required.

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our-growing-edge-badgeThis post is part of Our Growing Edge, a monthly blogging event to encourage bloggers to try new food related things.

This month’s host is Cheryl from Business Chic and the theme this month is WORK DAY EATING.

If you have a blog and you are eating or cooking something new this month, click below to join. More information here.

29 Comments

  1. I miss smoked kahawai! We used to buy it all the time from a shop close to us. Colin made amazing fish cakes with it, with kumara and chilli. There’s no such thing here. I can get frozen smoked fish imported from South Africa, and that’s about it.

  2. Beautiful post! You know what else is inappropriate? Microwaving salmon in the common microwave at 9am–and eating it next to the pregnant lady. Bad form!!

  3. Yummmm! Our family are big fisherman and we always have smoked fish on the table from them – my partner does it himself. Will need to give this a go when we have some next.

  4. Your salad looks so fresh! Yummy. As soon as you mentioned the microwave at work, I remembered when I pulled one of those “bad form” lunch heat-ups. It was pasta Alfredo. The lunch room smelled really bad after that and I felt really bad about my part in it. Never took Alfedo for lunch again.

  5. I could tell that you eat only organically grown fruits and veggies,are you a pescatarian,I haven’t browsed your site enough yet,got to work tonite but would love to take a peek in your garden.Nice blog you have here!

  6. I need to try this recipe! That sounds incredible.
    And on behalf of those in amy work force, I thank you!

  7. I love your pictures! This looks very delicious and most importantly workplace friendly. I have a colleague who cooks a whole fillet of salmon or cod in the microwave most days. Not only does it hog the microwave but because our office is open plan the smell lingers. Maybe I should load up this post on her computer tomorrow… 😉

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