Hot-Smoked Kingfish with Potato Salad

Hot-Smoked Kingfish with Potato Salad

Jeroen de Zeeuw


Ingredients

  • Kingfish

    • 600 g kingfish fillet (skinless)
    • 2 tbsp olive oil
    • 1 tbsp white soy sauce
    • Zest of 1 lemon
    • Freshly ground black pepper

    Potato Salad

    • 800 g baby potatoes
    • 2 tbsp olive oil
    • 1 red onion, finely chopped
    • 2 tbsp chives, finely chopped
    • 2 tbsp dill, finely chopped
    • Juice and zest of ½ lemon
    • 2 tbsp sour cream
    • 2 tbsp mayonnaise
    • Salt and pepper

    To Finish

    • Radishes
    • Lemon verbena
    • Extra fennel flowers / fennel sprigs
    • Olive oil

    Preparation:

    1. Marinate the kingfish for 15 minutes with the olive oil, white soy sauce, lemon zest and pepper.
    2. Smoke indirectly at 120–130°C until the core temperature reaches 45–48°C, then flake the fish immediately.
    3. Cook the baby potatoes until tender and halve them. Mix with the remaining ingredients for the salad.
    4. Spread the potato salad over a serving dish, place the kingfish on top and finish with herbs, radishes and olive oil.
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