Smoked Hoki
Fennel & Pear Salad

hoki fennel pear salad

Serves 4 | Preparation time: 25mins | Cooking time: 15mins


200g ahia™ freshly smoked hoki
200g waxy potatoes
½ lemon, juice of
a bunch of pea shoots or watercress
2 large pears
1 medium-sized fennel bulb


2 tbsp mayonnaise
1 tsp wholegrain mustard
½ lemon, juice of
1 tbsp chopped chives
1 tbsp chopped dill leaves
Salt and freshly ground black pepper


Boil and simmer potatoes until tender. Drain, cool, then cut them into small chunks and place in a mixing bowl.

Skin the ahia™ freshly smoked hoki and break the flesh into large pieces. Place in a small bowl, squeeze the lemon juice over the fish, and lightly toss the fish through the juice.

Trim the pea shoots or watercress into bite-sized pieces and wash under cold running water. Drain thoroughly and add to the potatoes. Tip in the smoked fish.

Wash the pear, cut into quarters, remove the core and then slice the flesh thinly. Gently toss through the potato mixture. Trim the fennel, cut into thin slices and toss with the potato and pear.

Make the dressing in a small bowl. Whisk the mayonnaise with the mustard, lemon juice, chives and dill. Season and pour the dressing over the salad mixture, toss gently and serve.