Smoked Aquna Murray cod, avocado, asparagus and pistachio salad

Ingredients

• Boil the chat potatoes (whole and skin on) in salted water until tender.
• Strain from water and allow to cool, once cool cut the potatoes in half.
• Panfry in a small frying pan (cut side down) with good quality olive oil to get a nice golden colour – set aside.
• Clean and trim the tail ends off the asparagus, panfry with olive oil until tender, season with salt and pepper, set aside.
• Clean and cut the cherry tomatoes in half, set aside.
• Cut the avocado in half and remove the seed. Remove the flesh with a large dessertspoon, set aside.
• In a small saucepan add sugar and water.
• On a small tray, warm the pistachio kernels in an oven.
• Heat over medium heat until the sugar dissolves. Keep heating until a light caramel forms (be careful not to burn).
• Add warm pistachios to sugar and quickly stir so the sugar coats the pistachios.
• Cool on a tray. Once cool, blitz slightly in a food processor to resemble a rough crumb.
• Cut the smoked fish into large chunks.
• Starting with the lettuce, add all prepared ingredients to a bowl.
• Place fish on top and add a good drizzle of olive oil. Season with salt and pepper.
• Finish with a generous sprinkle of the pistachio crumb.