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Shad Salad

4 servings

Ingredients

3/4 pound small red bliss potatoes scrubbed and cut into quarters
1 & 1/2 pounds poached shad fillets, skin and pin bones removed (smoked shad also works well in this recipe)
1 small red onion, sliced
1 small carrot, peeled and coarsely grated
1 celery stalk, finely diced
3 tablespoons fresh tarragon, chopped
1 red pepper, thinly sliced
2 ears corn, steamed and the kernels cut from the cob
1/4 cup Filippo Berio® Olive Oil
1/4 cup lime juice
salt and pepper to taste
red oak lettuce for garnish

Method

Boil the potatoes in their skins for about 15 minutes or till just tender. Cool by running cold water over the potatoes, drain.

Combine all the remaining ingredients except the red oak in a bowl, being careful not to flake the fish too much. Line plates with the red oak leaves and top with the fish salad.