400 grams smoked fish
½ small telegraph cucumber
½ cup fresh herbs, chopped plus extra for garnish (I used dill but you can use parsley, basil or mint)
4 long slices sourdough bread, grilled
olive oil, to drizzle
Pickled currants and capers
1 red onion, very thinly sliced
¼ cup currants
¼ cup capers
1 teaspoon caster sugar
1 clove garlic, crushed
1 teaspoon sea salt
2 tablespoons red wine vinegar
1 tablespoon boiling water
2 tablespoons olive oil
Pickled currants and capers: Place all the ingredients in bowl and turn to combine. Leave for 20 minutes, stirring every few minutes to lightly pickle.
To assemble: Flake the smoked fish, discarding the bones and skin.
Halve, seed and thinly slice the cucumber and add to the pickle along with the fish and gently combine.
Spread the grilled bread with mayonnaise and pile the salad on top. Scatter over the extra herbs and drizzle with a little olive oil and a grind of pepper. Serves 4.