Nectarine & Smoked Fish Salad

3:10 pm on 24 November 2017

Serves 4 as a summer lunch salad
This is deliciously fresh and light to eat, perfect for a summery lunch, but see the recipe notes at the end for ideas on how to ring the changes.

Nectarine and Smoked Fish Salad

Nectarine and Smoked Fish Salad Photo: Supplied/Julie Biuso


  • 4 small just-ripe nectarines
  • Small buttercrunch lettuce, broken apart into leaves, washed and dried
  • 170-250g smoked fish, skinned and flaked
  • Edible flowers, optional
  • 3 Tbsp lemon-infused extra virgin olive oil
  • 1 Tbsp lemon juice
  • 1 tsp creamy Dijonnaise mustard
  • ½ tsp flaky sea salt
  • Freshly ground black pepper
  • 1 Tbsp snipped chives
  • 1 Tbsp chopped tarragon, optional


1 Slice nectarines by cutting wedges into the stones with a small serrated knife.
Arrange lettuce leaves on four plates and layer up nectarines and smoked fish. Garnish with edible flowers if using.

2 Whisk oil, lemon juice, mustard, salt and pepper to taste in a bowl, then whisk in chives and tarragon. Spoon over plates of salad and serve.

Here's how to change it up:

Add sliced or diced avocado.
Add shelled, pan-fried prawns.
Use white peaches (2 will be enough), in place of nectarines.
Replace tarragon with basil
Top with toasted flaked almonds
Drape with crispy-fried rashers of streaky bacon.
Add curls of prosciutto to plate.

From Afternoons with Jesse Mulligan

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