750g hot or cold smoked fish, skinned and boned
310g can sliced beet root, drained
1/4 cup sliced gherkins
1 cup chopped cucumber
1 cup sour cream
1 Tbs finely chopped parsley
1 spring onion, finely chopped
If the fish is cold smoked, foil bake at 180 C for 25 - 30 minutes.
Cut smoked fish into 2cm cubes. Chop beetroot and mix with gherkins,
cucumber and smoked fish.
For dressing, mix together sour cream, parsley. spring onion, salt
and pepper until smooth. Gently combine dressing and smoked fish
mixture. Chill until ready to serve. Serve on a bed of lettuce.