1 small fennel bulb, top trimmed, fronds reserved
½ cup each apple cider vinegar and water
1 tablespoon caster sugar
2 teaspoons sea salt
2 big handfuls salad leaves (I used a mix of cos and watercress)
200 grams smoked fish, skin and bones removed
3 eggs, softly boiled
saffron and tarragon aioli, to serve (see Cook’s note)
sea salt and ground pepper
Slice the fennel very thinly and place in a heatproof bowl.
Heat the vinegar, water, sugar and salt in a small saucepan until it comes to the boil. Pour over the fennel and leave until cool, stirring occasionally.
To serve: Arrange the salad leaves on two plates. Break the fish into pieces and dot amongst the leaves along with the halved eggs and the pickled fennel. Dollop over the aioli, top with reserved fennel fronds and season with salt and pepper.
Cook’s note: Saffron and tarragon aioli is available from good food stores. If not available use a plain aioli.