Name: Potted kahawai with cornichons
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 8
Ingredients: 250 gram boneless snapper fillets (or any other white fish), fresh or thawed from frozen; 1 medium fennel bulb; 1/4 cup fish stock; juice 1 lemon; 1 tablespoon wholegrain mustard; 1/2 cup crème fraîche; 1 tablespoon finely chopped fresh dill or fennel tops; 1 tablespoon freshly grated horseradish; 250 gram smoked kahawai, bones and skin removed (any other smoked flaky-fleshed fish will work); 1 cup store-bought cornichons (pickled baby gherkins), to serve; crusty baguette, to serve (omit if eating gluten free)

Ingredients

250 gram boneless snapper fillets (or any other white fish), fresh or thawed from frozen

1 medium fennel bulb

1/4 cup fish stock

juice 1 lemon

1 tablespoon wholegrain mustard

1/2 cup crème fraîche

1 tablespoon finely chopped fresh dill or fennel tops

1 tablespoon freshly grated horseradish

250 gram smoked kahawai, bones and skin removed (any other smoked flaky-fleshed fish will work)

1 cup store-bought cornichons (pickled baby gherkins), to serve

crusty baguette, to serve (omit if eating gluten free)

Method

1.Place fish fillets in a small saucepan and just cover with water. Roughly slice half the fennel bulb and add to the pan with the fish stock. Bring to the boil and simmer for 1 minute. Remove from heat and set aside to cool.

2.In a bowl stir together the lemon juice, mustard, crème fraîche, chopped dill and horseradish. Finely chop the remaining half of the fennel bulb and add to the crème fraîche mixture.

3.Carefully flake the smoked fish into the crème fraîche mixture. Drain the cooled fish fillets (discard fennel) and add to bowl. Gently fold together and season to taste with salt and pepper.

4.Transfer to a jar or serving dish and refrigerate until required (the potted kahawai will last up to seven days, covered, in the fridge).

5.Serve with the cornichons and sliced, fresh crusty baguette.

Check labels if eating gluten-free.
Note

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Ingredients

Method

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