Smoked Fish Rillettes with Quick-Pickled Vegetables
Pleasingly light and fresh, this flavourful rillette pairs perfectly with boiled eggs for a Scandinavian-inspired brunch plate. The subtle pickle is a delight with the smoked fish, and brilliant to have on hand in the fridge to jazz up sandwiches and cheeseboards.
Ingredients
For the quick pickle:
1 fennel bulb, trimmed, fronds reserved
1 medium carrot, peeled
125ml apple cider vinegar
2 Tbsp sugar
1 tsp sea salt
1 tsp caraway seeds
For the smoked fish rillettes:
250g smoked fish (e.g., kahawai, or mackerel)
4 Tbsp crème fraîche or sour cream
2-3 Tbsp pickling liquid from the fennel and carrot pickle
2 Tbsp capers, roughly chopped
6 green olives, stoned and roughly chopped
1 Tbsp chopped chives
3 slices of Daily Bread kūmara sourdough, to serve
Method
Put the vinegar into a saucepan with the sugar, salt, caraway seeds, and 125mls water. Bring to a gentle simmer and cook for 5 minutes to dissolve the sugar. Slice the fennel thinly (a mandolin is great here) and place in a large bowl. Thinly slice or peel the carrot and add it to the fennel, then pour over the hot pickle syrup and allow to cool.
You can eat this after a couple of hours, but it’s best made a day ahead. It can be kept refrigerated for up to 2 weeks. To serve, drain the vegetables from the liquid and mix in a few of the chopped fennel fronds.
Shred the fish into pieces, then combine with the crème fraîche and 2 tablespoons of the pickle liquid, along with the capers, olives and chives. Season with salt and pepper and add a little more pickle liquid if required.
Grill or toast the bread and cut each slice into halves, then top with a good dollop of rillettes and little of the pickle.