Warm buttered Arbroath smokies, roast garlic aïoli, pickled kale and sourdough toast
1 HOUR | SERVES 2 | EASY
garlic 3 cloves, skin on cider vinegar 2 tbsp caster sugar 1Ω tbsp sea salt flakes
kale 1 large leaf (about 60g), stem removed and roughly chopped
dijon mustard 1Ω tsp egg yolks 2 rapeseed or mild olive oil 300ml lemon Ω, juiced butter 50g, soft Arbroath smokies or smoked mackerels 2 sourdough slices toasted, to serve
• Heat the oven to 180C/fan 160C/gas 4. Put the garlic in the centre of a large piece of foil with a pinch of salt and a drizzle of oil, then wrap up tightly and roast for 40 minutes until really soft. Cool slightly.
• Stir the vinegar, sugar and a pinch of salt together in a large bowl until the sugar is mostly dissolved. Using your hands, scrunch the kale in the vinegar mixture to begin the quick-pickle process. Set aside for 10 minutes.
• Squeeze the roasted garlic cloves out of their skins and put them in a small food processor with the mustard, egg yolks and a pinch of salt. Whizz until combined, then slowly drizzle in the oil until thickened and emulsified. Stir in the lemon juice and a little seasoning. This will make more aïoli than you’ll need, but will keep, covered, in the fridge for 4 days.
• Spread some of the butter over a baking tray, then rub the remainder over and inside the cavities of the fish. Put in the oven for 5 minutes or until warmed through.
• To serve, put the toast, smokie, a dollop of aïoli and a spoonful of pickled kale onto each plate. Drizzle over any melted butter from the tray to finish.
PER SERVING 752 KCALS | FAT 50.1G SATURATES 15.5G | CARBS 40.3G | SUGARS 4.9G FIBRE 1.9G | PROTEIN 33.9G | SALT 3.1G