Warm but­tered Ar­broath smok­ies, roast gar­lic aïoli, pick­led kale and sour­dough toast

Olive - - EAT -

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

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