Ingredients

SMOKED KINGFISH SALAD
450g smoked kingfish (skinned and boned weight)
600g cucumber, cut in half lengthwise, seeds removed, thinly sliced
100g Belle Chèvre Creamery goat’s feta
200g peas
150g citrus-salted roast macadamias (see recipe)
a handful of dill or fennel leaves
a handful of mint leaves
2 tablespoons olive oil
macadamia cream dressing, (see recipe)
pickled habanero chillies, (see recipe)
Fire Dragon New Zealand Green chilli sauce, to serve (optional)
CITRUS-SALTED ROAST MACADAMIAS
150g macadamia nuts
1 tablespoon grapeseed oil
1 teaspoon honey
1 teaspoon Taipa Citrus Salt
MACADAMIA CREAM DRESSING
250g natural macadamia nut butter
200ml water
juice of 1 lemon
75ml olive oil
PICKLED HABANERO CHILLIES
2 cups habanero chillies
3 cloves garlic, crushed
fresh dill leaves
250ml water
250ml apple cider vinegar
3 tablespoons sugar
2 tablespoons sea salt

Any smoked fish will do, but I enjoy the texture of kingfish, trevally or kahawai.

CITRUS-SALTED ROAST MACADAMIAS
These nuts are a great snack on their own, especially with a chilled beverage.

PICKLED HABANERO CHILLIES

"
"

Don’t be fooled by their innocent, candy-coloured appearance, habaneros, and their close cousins the Scotch Bonnets, are hot. To put it in context, capsicums have a zero Scoville scale rating, jalapeños have a rating of about 5,000 and habaneros can reach 500,000 units.

So this recipe requires health and safety warnings: use a separate chopping board and knife, rinsing them immediately you have finished; wear gloves when you are cleaning and slicing the chillies; keep the gloves on when you add the chillies to the jar (I use tweezers as well); throw the gloves away after you have used them and wash your hands straight away; the vapours are powerful, so work in a well-ventilated area; if you wish to avoid dealing with the vapours at all, add the chillies whole. It should go without saying, but keep your hands away from any mucus membranes after handling chillies.

View the recipe collection here

Instructions

1.SMOKED KINGFISH SALAD
2.Break the fish up into 3cm chunks and put it into a mixing bowl.
3.Put the cucumber into a colander over a mixing bowl, sprinkle lightly with salt and refrigerate for about 20 minutes.
4.Crumble the feta into the mixing bowl with the fish and tip in the peas and macadamias.
5.Add the dill, mint and cucumber slices.
6.Pour in the olive oil and toss everything together gently with a grinding of black pepper.
7.Check the seasoning, adding salt if necessary.
8.Put the macadamia cream dressing in the centre of the plate and top with the smoked fish salad.
9.Serve with pickled habanero chillies on the side and some New Zealand Green sauce, if using.
10.CITRUS-SALTED ROAST MACADAMIAS
11.Heat the oven to 180 ̊C.
12.Toss the macadamias in the oil and honey.
13.Spread out on a baking sheet lined with baking paper and bake for about 15-20 minutes, until golden brown.
14.Remove from the oven, tip into a bowl and season with the citrus salt while still warm.
15.MACADAMIA CREAM DRESSING
16.Put all the ingredients in a bowl and whisk until combined.
17.Check for salt as you may need to add a touch.
18.PICKLED HABANERO CHILLIES
19.Wearing gloves, rinse the chillies under cold, running water and slice into pieces.
20.Pack the chillies into a clean, glass jar along with the garlic and dill.
21.In a saucepan, bring the water, vinegar, sugar and salt to a simmer and cook until the sugar has dissolved.
22.Pour into the jar, covering the chillies.
23.Seal the jar and sterilise in a pot of boiling water for 10 minutes, then remove.
24.Store in the fridge for several months.

Photography Amber-Jayne Bain

Leave a Reply

Your email address will not be published.