Ingredients

300g smoked fish (eg kahawai, mackerel)
2 tablespoons crème fraîche or sour cream
1 batch green tomato pickle
1 loaf bread, sliced (I used ciabatta)
50-100g ’nduja
1 tablespoon chopped chives
FOR THE GREEN TOMATO PICKLE
1¼ cups water
½ cup apple cider vinegar
1½ tablespoons sea salt
1½ tablespoons sugar
a few peppercorns
3 large cloves garlic, peeled
a few sprigs thyme
400g green tomatoes (2-3 large tomatoes)
The spicy, spreadable Calabrian salami ’nduja (pronounced en-DOO-ya) is rightly having a moment in the sun; its bright red colouring – thanks to paprika – is matched by the intensity of the spicy chilli. Think of it as a spicy chorizo that is ready to eat as it is, but hotter. Mellowed out here by the green tomato pickle and the smoked fish, it is decidedly moreish. It can be found in some speciality food stores; I got mine from the Grey Lynn Butcher.

Instructions

1.Shred the fish into pieces and combine with the crème fraîche and 2-3 tablespoons of the tomato pickle liquid.
2.Grill the bread on each side and smear a little of the ’nduja on each slice.
3.If it is hard to spread, warm it slightly in a dry pan; but don’t take it too far as it will melt completely (which can be wonderful, incidentally, tossed through pasta).
4.Top with some of the fish and a few pieces of pickled tomato, and sprinkle with chives.
5.GREEN TOMATO PICKLE
6.Put all the ingredients except the tomatoes in a saucepan and bring to the boil, then simmer for 5 minutes.
7.Either thinly slice the tomatoes into rounds or cut into wedges.
8.Pack into clean, sterilised jars, then pour over the hot pickling liquid.
9.Cover with a lid and cool then keep refrigerated.
10.Leave for at least 24 hours before using.
11.Use within 2-3 weeks.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles

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