Smoked Fish and Pickled Fennel Salad

Prepare for an assault on your taste buds....these lively flavours will rock your world. All I can say is YUM.......

Ingredients I small fennel with fonds reserved 1/2 tsp of raw caster sugar 1/2 tsp sea salt 1/2 C apple cider vinegar 1/2 C water 200g smoked fish, skin and bones removed 3 soft boiled eggs Turmeric aioli (see tip below) 2-3C lettuce leaves


Instructions 1. Thinly slice fennel and place in small heat proof dish. 2. Heat the sugar, salt, water and apple cider vinegar in a small pot, until it comes to the boil. Pour over the fennel and leave to cool, stirring occasionally. 3. Assemble by placing lettuce leaves, fennel, smoked fish, boiled eggs, and fennel fonds on platter. Drizzle with turmeric aioli.


Tip: To make turmeric aioli add 1-2 tsp turmeric to store bought aioli and mix in. Even better make your own. Its super easy... To wide mouthed jar add: 2 egg yolks, pinch of salt, juice of 1 lemon, 2 tsp turmeric, and 2 chopped garlic. Lastly add 200mls light olive oil. Place stick blender in jar. Blend and hold for 20 seconds, and then move stick blender up until all the oil is incorporated.

Nutritionist Cambridge
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