SAMAK NAYEH (TREVALLY TARTARE WITH PRESERVED LEMON, POMEGRANATE & SUMAC)

Photography Jason Creaghan

	250g raw trevally, diced into 1cm cubes
	1 bunch chives, finely chopped
	FOR THE PICKLED RED ONIONS
	1 red onion, peeled
	100g caster sugar
	100ml water
	100ml white wine vinegar
	FOR THE PRESERVED-LEMON MAYO
	2 preserved lemons
	2 egg yolks
	20ml vinegar
	200ml neutral oil (like grapeseed or canola)
	FOR THE DRESSING
	30ml pomegranate molasses
	30g sumac
	30ml lemon juice
	50ml olive oil
	FOR THE LEBANESE BREAD CRACKER
	1 piece Lebanese bread
	50ml olive oil

1.	Preheat the oven to 160°C.
2.	For the pickled onions, thinly slice the onion (or use a mandolin if you have one).
3.	Bring the sugar, water and vinegar to the boil in a small saucepan. Once boiled, add the onions and take off the heat. Leave to cool in the liquid.
4.	Once cooled, remove the onions from the liquid and squeeze out any excess moisture. Chop finely.
5.	For the preserved-lemon mayo, remove the pith from the preserved lemons and chop roughly.
6.	Put in a blender with the egg yolks, vinegar and some salt. Blend until a smooth paste is formed.
7.	With the blender on, slowly stream in the oil until thick and creamy. Season to taste.
8.	Spoon into a piping bag or squeeze bottle.
9.	This will make more than needed, but the remaining mayo can be kept in the fridge for up to one week.
10.	For the dressing, whisk together the pomegranate molasses, sumac, lemon juice and olive oil. Season to taste with salt.
11.	For the bread cracker, trim the edges of the Lebanese bread to create a square, then cut into five long strips.
12.	Peel apart the two layers of bread, so you have 10 strips.
13.	Lay these on a tray, brush with olive oil and season with salt.
14.	Bake until lightly golden and crispy, then cool.
15.	To assemble, put the diced fish into a bowl.
16.	Pour over the dressing, half of the pickled onions and half of the chopped chives.
17.	Mix thoroughly for 30 seconds to emulsify the dressing and coat the fish.
18.	Lay the bread crackers on a chopping board and spoon the fish mixture on top.
19.	Dot with preserved-lemon mayo, sprinkle with reserved pickled onions and chives.
20.	Transfer to a serving platter and serve.

Samir Allen, Gemmayze St

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