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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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.