Smoked Fish Bruschetta
Photography Manja Wachsmuth.
Use your favourite smoked fish for this – hot smoked salmon also works well.
Serves: 4
INGREDIENTS
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
METHOD
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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.