Smoked fish fattoush

This is a new recipe and a bit of a bringing together of a few different ingredients and cooking methods from a range of sources. 

Fattoush is a Middle Eastern salad made from toasted or fried pieces of pita bread, mixed greens and smoked fish. 

I used my home made sour dough bread which was a few days old. I've got a sourdough starter which lives in my fridge and comes out to play every couple of weeks. The bread is a labour of love which starts days before even baking and in very labour intensive - but worth it.

The fish came from my brother from Australia who was in NZ and went out fishing. I used a slightly adapted Nadia Lim's method for smoking rather than getting out the Weber smoker as fish has such a short smoking time.

It is absolutely a 'do again' recipe with everyone enjoying it and a few suggestions for next time.
Isabella said "less herbs".
Michael (first time smoked fish eater) suggested trying it with smoked chicken.
The toasted sour dough bread was quick to disappear!
Everyone really liked the dressing - a nice zing which 'cooked' the red onion a bit.

Ingredients

800 g	Smoked fish
1	Lebanese cucumber
1	Red onion
16	Cherry tomatoes
½ cup	Fresh parsley
½ cup	Fresh mint
½ cup	Fresh coriander
3	Pita breads
3 cloves	Garlic
¼ cup	Lemon juice
¼ cup	Extra virgin olive oil
¼ cup	Roasted almonds

Directions

1. Remove skin and bones from the smoked fish.

1. Place roughly chopped cucumber, finely sliced onion and tomatoes in a large bowl. Scatter with finely chopped parsley, fresh mint and coriander leaves.

1. Flake fish and mix through salad. 

1. Cut the pita breads in half and toast until golden, then break into bite-sized pieces and add to salad. (I used sour dough bread sprayed with oil, sprinkled with smoked garlic salt and baked in over)

1. In a small bowl, combine crushed and chopped garlic, lemon juice, salt and pepper to taste and oil. Mix through salad and scatter with chopped almonds.