This the perfect salad for the fisherman who loves to home-smoke their catch – or use a purchased smoked fish. It’s a great combination with lightly pickled fennel, soft eggs and crisp salad leaves.
Serves: 2
INGREDIENTS
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
METHOD
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.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.