Smoked fish on bruschetta

SERVES 2

A friend gave me a smoked fish the other day. I was reminded of a beautiful dish

I’d had in which smoked fish was paired with lightly-cooked onions, steeped in a fruity vinegar, then served with a handful of plumped-up currants, pickled cucumber and lemon zest. This is heaven on a plate.

¼ cup white wine

or fruity vinegar

¼ cup water

2 tbsp caster sugar

1 onion, thinly sliced

1 small Lebanese cucumber,

thinly sliced

Pinch of sea salt

½ baguette, thickly sliced

2 tbsp olive oil

¼ cup currants, covered in orange juice and a splash of boiling water

300-400g fresh smoked fish,

broken into chunks

1 In a small saucepan, bring the vinegar, water and sugar to the boil. Add the onion and simmer until softened – about 5 minutes. Remove from heat, then add the cucumber and salt. Steep for 10 minutes.

2 Brush the bread with oil, then grill in a hot pan or barbecue until charred in places.

3 In a large bowl, gently toss the pickled onion and cucumber with the currants and fish.

4 To serve, ladle spoonfuls of the fish mixture over the bread.