Entree: Seychelles – Smoked Fish Salad (Seychellois salad of flaked smoked fish tossed with tomatoes, onion, coconut and lime dressing)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 20 min

Total 35 min

Ingredients

- 1 lb (450 g) smoked tuna or smoked mackerel, boneless and flaked
- 2 medium tomatoes, roughly chopped (about 10 oz / 300 g)
- 1 small red onion, thinly sliced (approx. 3 oz / 85 g)
- 1/2 cup (40 g) grated fresh coconut (or unsweetened shredded coconut)
- 1 medium cucumber, diced (approx. 8 oz / 225 g)
- 1–2 small hot chiles (bird's eye or Scotch bonnet), seeded and finely chopped, to taste
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (30 ml) olive oil
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Remove any skin and bones from the smoked fish and flake the flesh into bite-sized pieces; place in a large mixing bowl.
2. Add the chopped tomatoes, sliced onion, grated coconut, diced cucumber, chopped chiles, and chopped cilantro to the bowl with the flaked fish.
3. Whisk together the lime juice, olive oil, salt and pepper in a small bowl, then pour the dressing over the fish mixture.
4. Toss gently to combine, taste and adjust seasoning. Chill in the refrigerator for at least 15–30 minutes to let flavors meld.
5. Serve chilled or at cool room temperature with plain rice, crusty bread, or as a light main.