Smoked Kahawai Mishmash

A delicious and versatile brunch recipe from the chef's latest book, Eat Up New Zealand. We serve a similar version of this at The Fed Delicatessen. It’s hands-down my favourite breakfast. I love the name ‘mishmash’, the Jewish term for a type of potato-based hash where there are no rules when it comes to what you throw in. It may seem like there’s a lot of fresh herbs in this recipe, but trust me it’s this combination that lightens up the dish with so much freshness. As far as accompaniments go, this dish is begging for poached eggs, and plenty of lemon halves for squeezing.