– recipe –

smoked fish bruschetta



 –RECIPE–

SMOKED FISH BRUSCHETTA



RECIPE: smoked fish bruschetta with jalapeno and apricot salsa

ABALOBI PIONEER CHEF KERRY KILPIN DEVELOPED THIS easter-inspired RECIPE TO prove that the under-Appreciated  cape bream is anything but boring. spice things up with jalapeno and apricot and a surprising twist on typical bruschetta. the perfect snack for entertaining, or as a starter served with a salad.




Serves: 6 for snacks or starters 

Prep time: 25 minutes 

Cooking time: 10 minutes

Works well with: Cape Bream, any Fish With A Story

Occasion: 
Quick eats, Effortless entertaining, Easter


Tip: Follow the instructions below to prepare your own home smoker, or simply use leftover Fish With A Story from your braai.

Ingredients

 

400 g fresh Fish With A Story

15 ml smoking chips

100 g cream cheese

10 g  coriander, chopped

10 g chives, chopped

10 g parsley, chopped

1 lemon

salt and pepper

jalapeno and apricot salsa (see below)

2 hot cross buns

extra coriander to garnish

 


Jalapeno and apricot salsa

50 g dried apricots (soft variety), finely chopped

½  red onion, chopped

10 ml parsley, chopped

10 ml balsamic syrup

salt and pepper

40 g chopped jalapeno chillis

 

Chop and combine all the salsa ingredients in a bowl and season to taste.

 


Method

  1. Season the fish with salt and pepper.

  2. Place in a smoker with smoking chips and cook for 10 minutes or until the fish is cooked. 

    To create your own home-smoker: Place a pot on the stove at a medium heat, add 15 smoking chips and light the chips with a match. Place the fish in a metal colander inside the pot and top with a lid.  Allow the fish to smoke for 10 minutes or until cooked.  Remove the fish and allow to cool.

  3. Flake the fish and combine with cream cheese, herbs, lemon juice, and season with salt and pepper.

  4. Slice the hot cross buns into six slices each and toast in the oven until lightly golden.

  5. Place the smoked fish paté on the hot cross bun bruschetta, top with apricot salsa and garnish with coriander.



Recipe credit:
Chef Kerry Kilpin of Steenberg's Bistro Sixteen 82 and Tryn


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