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Warm smoked Arctic char with prawns, girolles, pickled fennel and cucumber

Prepare
over 2 hours
Cook
10 to 30 mins
Serve
Serves 2

A fresh and zingy dish to impress with. If you can’t get hold of Arctic char you could use salmon instead.

Equipment: You will need a smoker bag.

By Helena Puolakka

From Saturday Kitchen Best Bites

Shopping list

Ingredients

For the pickled cucumber and fennel

For the pickled shallots

For the salad

  • 1 Arctic char fillet
  • extra virgin olive oil, for drizzling
  • 150g/5½oz small Scottish girolles, washed in cold water and dried on kitchen paper
  • few chives, finely chopped
  • 150g/5½oz cooked prawns, peeled
  • dill, to garnish
  • flaked sea salt

Method

  1. To make the pickled cucumber and fennel, place the vinegar in a saucepan with 100ml/3½fl oz water. Bring to the boil and add the sugar, salt and mustard seeds. Remove from the heat and leave to cool. When completely cool, add the dill, cucumbers and fennel and pickle for 2–3 hours.

  2. To make the pickled shallots, place the shallots in a saucepan with the vinegar and season. Gently warm the shallots over a low heat, then set aside to cool.

  3. Preheat the oven to 230C/210C Fan/Gas 8.

  4. To make the salad, dry the char fillet with kitchen paper, season with salt and place into the smoker bag with a drizzle of extra virgin olive oil. Place the bag on the lowest oven shelf for 5 minutes then reduce the oven temperature to 200C/180C Fan/Gas 6 and cook for a further 7 minutes. Remove from the oven and leave to rest.

  5. Heat a drizzle of olive oil in a frying pan over a medium heat, cook the girolles for 2–3 minutes and season with salt. Strain the shallots and add them to frying pan, discarding the pickling liquid. Remove the pan from the heat and set aside.

  6. Strain the pickled fennel and cucumber, discarding the pickling liquid and mix them with the girolles and shallots. Add the chives and mix through then divide between two plates. Break the warm smoked salmon into pieces and place on top, along with the prawns and a garnish of dill.