If fresh fish is hard to find my thoughts turn to smoked and I’ve become a fan of blanched red onions to go with it. Blanching red onions in hot salty water with vinegar keeps the colour bright and alive and makes them beautifully sweet and just slightly softened.
Ingredients
| 200 g | Smoked fish, I like kahawai and trevally (Main) |
| ¼ tsp | Salt, if needed |
| ½ tsp | Freshly ground black pepper |
| ½ | Limes, or lemon, freshly juiced |
| 1 large | Red onion, chopped into big segments |
| ¼ cup | White vinegar |
| 1 Tbsp | Salt |
| ½ tsp | Salt |
| 2 tsp | Cider vinegar |
| ½ | Yellow capsicums, chopped |
| 1 piece | Cucumber, 10cm, chopped |
| ¼ cup | Fresh parsley, chopped |
| ¼ cup | Fresh oregano, chopped |
| 1 Tbsp | Olive oil |
AdvertisementAdvertise with NZME.
Directions
- Pull the smoked fish off the bones into bite sized pieces and place in a bowl. Taste, and if it's not very salty sprinkle a bit on. Add the black pepper and lime juice, and toss to coat evenly. Let this sit while you get the rest ready.
- To blanch and pickle the red onion, separate the onion chunks into individual layers. Bring a pot holding 2 litres of water to the boil and add the vinegar and 1 tablespoon of salt. Drop the onion pieces in for no more than 45 seconds, then drain and move the onion straight into a bowl of chilled water. Give it a minute or two to fully cool then remove and rest in a strainer to drain. Transfer the drained red onion to a salad bowl and toss with the ½ teaspoon of salt and cider vinegar.
- Add the capsicum, cucumber, herbs and olive oil and toss to combine. Lastly add the smoked fish and gently mix through before serving.
