Seared bonito salad with horseradish dressing

Name: Seared bonito salad with horseradish dressing
Yield: 4
Ingredients: 1 (about 2kg) bonito, filleted (skin off), bloodline and bones removed, each fillet cut into 4 tenderloins (ask your fishmonger to do this); 1/3 cup (80ml) extra virgin olive oil 1 tsp finely grated horseradish, plus extra to serve; Finely grated zest and juice of 1 lemon 100g mixed sorrel leaves (from greengrocers) or baby salad leaves; 1/2 bunch small red radishes, thinly sliced using a mandoline

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The horseradish dressing brings this fish salad to life, perfect for casual Sunday entertaining.

1 (about 2kg) bonito, filleted (skin off), bloodline and bones removed, each fillet cut into 4 tenderloins (ask your fishmonger to do this)
1/3 cup (80ml) extra virgin olive oil 1 tsp finely grated horseradish, plus extra to serve
Finely grated zest and juice of 1 lemon 100g mixed sorrel leaves (from greengrocers) or baby salad leaves
1/2 bunch small red radishes, thinly sliced using a mandoline

Method

1.

Remove bonito from the refrigerator 30 minutes before cooking.
2.

Heat 1 tbs oil in a frypan over high heat. Season bonito, then cook for 45 seconds each side or until the outside is lightly charred but the centre is raw.
3.

Remove and set aside. To make dressing, place horseradish, lemon zest and juice and remaining 1/4 cup (60ml) olive oil in a small bowl.
4.

Whisk to combine.
5.

Thinly slice the bonito and arrange on a serving platter. Scatter over sorrel leaves and sliced radish, and drizzle over the dressing.
6.

Serve salad topped with extra horseradish.