Name: Bruschetta with smoked fish, pickled cucumber and currants
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 1/4 cup white wine or fruity vinegar; 1/4 cup water; 2 tablespoon caster sugar; 1 onion, thinly sliced; 1 small Lebanese cucumber, thinly sliced; pinch of sea salt; 1/2 baguette, thickly sliced; 2 tablespoon olive oil; 1/4 cup currants, covered in orange juice and a splash of boiling water; 300-400g fresh smoked fish, broken into chunks

Bruschetta with smoked fish, pickled cucumber and currants

Nici Wickes' bruschetta recipe sees smoked fish paired with lightly-cooked onions, steeped in a fruity vinegar, then served with a handful of currants, pickled cucumber and lemon. This is heaven on a plate

Ingredients

1/4 cup white wine or fruity vinegar

1/4 cup water

2 tablespoon caster sugar

1 onion, thinly sliced

1 small Lebanese cucumber, thinly sliced

pinch of sea salt

1/2 baguette, thickly sliced

2 tablespoon olive oil

1/4 cup currants, covered in orange juice and a splash of boiling water

300-400g fresh smoked fish, broken into chunks

Method

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.

Nici Wickes