White Fish Larded with Smoked Salmon Served on Crab and Basil Potatoes with Caper and lemon salad

White Fish Larded with Smoked Salmon Served on Crab and Basil Potatoes with Caper and lemon salad


Larding is a technique where you insert strips of another an ingredients inside fish of meat. To “lard” in this dish is to get strips of smoked salmon 1 cm in thickness on the end of a needle and feeding it through the fish so it just pokes out either side but runs through the fish. Just like sewing really. You can do as little or as much as you like. This recipe also won a bronze award at the NZ culinary fare in Auckland.


Ingredients Serves 4:

4 fillets of white fish of your choice prepared by you fishmonger

50g Smoked salmon


400g New potatoes

25g Melted butter

200g Crab meat

50g Basil

100g shallots


For the Salad:

100g Mesclun or other leaves

50ml Olive oil

2 Lemons juice and zest

100g Capers

10g Wholegrain mustard

25g Salmon caviar

1 Yellow capsicum



  1. 1. Firstly lard your fish using the description above. Set aside in the refrigerator.
  2. 2. For the potatoes cook in a pot with salted boiling water until a knife easily pushes into the potato.
  3. 3. Leaving the skins on crush all the potatoes roughly with a fork, you do not want it smooth like mash potatoes. Allow them to almost cool completely.
  4. 4. Chop the basil and mix it into the potatoes with the crab and butter. Set aside until serving.
  5. 5. For the salad put the olive oil, lemon juice, lemon zest, capers and wholegrain mustard in a bowl use a hand blender or food processor to combine until it has emulsified.
  6. 6. Cut the capsicum into quarters and remove the membrane, then dice as finely as possible and add to the dressing along with the salmon caviar.



  1. 1. In a hot frying  pan with butter put the fish in skin side down and allow to cook until ¾ of the fish has turned white, then turn over for a couple of minutes to finish.
  2. 2. At the same time bake the potatoes to reheat in the oven.
  3. 3. To serve put the potatoes on the plate (perhaps using a ring mould to make it tidier) with the fish on top.
  4. 4. Dress the salad leaves with the dressing ensuring you get a good mix of salmon caviar, capers and capsicum and put onto the plate or serve separately.