Salad of smoked snapper, fried potatoes, wilted spinach, egg, bacon and labneh

Babiche Martens

People don't often think to include fish in a salad, but this smoked snapper and fried potato recipe will change your mind if anything can.

Ingredients

600 g	Smoked snapper (Main)
8	Gourmet potatoes, sliced
4	Eggs
8 slices	Streaky bacon
4 handfuls	Spinach
4 Tbsp	Olive oil
4 Tbsp	Labneh (Main)
4 slices	Sourdough bread, toasted

Directions

1. Remove any bones, and skin if desired, from the snapper and roughly break into bite-sized pieces.
2. Boil the potatoes until just tender then drain. Heat 2 Tbsp of olive oil in a frying pan; add the potatoes and fry until golden. Wipe out the pan with a paper towel.
3. Boil the eggs for 4 minutes, cool and peel. Cut into quarters.
4. Heat 1 Tbsp of oil in the frying pan; when hot add the bacon and cook until crispy. Drain on paper towels then break into pieces.
5. Heat 1 Tbsp of olive oil in the frying pan, add the spinach and cook for a minute, until just wilted. Assemble all ingredients on plates, season with salt and pepper and serve with labneh and toasted sourdough.