Smoked Fish Bruschetta
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Ingredients
Main
- 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
- purchased mayonnaise
- 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
Instructions
4 steps
- 1
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.
- 2
To assemble - Flake the smoked fish, discarding the bones and skin.
- 3
To assemble - Halve, seed and thinly slice the cucumber and add to the pickle along with the fish and gently combine.
- 4
To assemble - 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.
Progress
0 / 4 steps
