– 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 worthy of celebration! 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.

Image




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:
Festive, Quick eats, Effortless entertaining,


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 & pepper
jalapeno and apricot salsa (see below)
2 hot cross buns
extra coriander to garnish

 


For the 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.

Image


Recipe credit:
Chef Kerry Kilpin, Steenberg Farm


DON'T FORGET TO scan the story ACCOMPANYING YOUR ORDER OF fish with a story 

Image
order online or get the app to order fresh catch of the day

Image

FOR MORE recipe inspiration ...

Tap here ...

SHARE THIS


Fish With A Story is powered by ABALOBI – a South African-based, global organisation seeking to elevate small-scale fisheries for healthier oceans and thriving ocean communities


Image



Follow us



© ABALOBI ICT4FISHERIES. All rights reserved. Contact us.