This is what I call fast food. You just buy the hot-smoked salmon at the supermarket, warm it gently in the oven, and break it up over a fabulous mix of greens (Brussels sprouts, peas, green beans or broccolini in winter and asparagus and broad beans in summer) then spoon over a chive and lemon dressing.

INGREDIENTS

• 400g hot-smoked NZ salmon or smoked trout, skin on
• 250g small Brussels sprouts, halved lengthwise
• 250g green beans, topped not tailed
• 200g peas
• sea salt and cracked black pepper

Chive and lemon vinaigrette dressing

• 2 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 1 tbsp honey
• ½ tsp sea salt
• pinch of cracked black pepper
• 1 tbsp snipped chives and/or dill

METHOD

1. Heat the oven to 160C fan-forced (180C conventional). Place the fish (skin-side down) on an oven tray lined with baking paper, lightly cover with a square of aluminium foil and heat through for 10 minutes.
2. To make the chive and lemon vinaigrette, whisk the lemon juice, oil, honey, salt and pepper together in a medium bowl. Add the snipped chives and dill, stir and set aside.
3. Cook the Brussels sprouts and beans in simmering salted water for 3 minutes. Add the peas and bring back to the boil, then drain immediately.
4. Toss the cooked and drained greens through the vinaigrette to coat, then place on a warm serving plate.
5. To serve, remove the skin from the fish and scrape off any discoloured surface. Roughly break up the fish into bite-sized chunks with your hands and place it on top of the greens. Spoon over the chive and lemon vinaigrette and serve.

Serves 4

This recipe is from episode four of Good Food's new TV show, Good Food Kitchen, screening on Channel 9 at 1pm on Saturday, October 30, or catch up on 9Now.