Ingredients
| 150g raw fish, such as trevally or kingfish | |
| 150g The Kutai Guy Natural Smoked Mussels | |
| 1 shallot, finely chopped | |
| ¼ cup parsley, finely chopped | |
| 2 tablespoons capers, chopped | |
| 1 large gherkin, finely chopped | |
| 1 tablespoon extra virgin olive oil | |
| 1 tablespoon lemon juice | |
| Tabasco or hot sauce, to taste | |
| turmeric aioli (see recipe) or plain aioli, to serve | |
| crostini, to serve | |
| TURMERIC AIOLI MAKES 150ML | |
| 1 egg yolk | |
| 1 teaspoon grated fresh turmeric or ¼ teaspoon turmeric powder | |
| 1 teaspoon white wine vinegar | |
| ¼ teaspoon salt | |
| 1 clove of garlic, crushed | |
| 150ml rapeseed oil (I use The Good Oil brand) or other light-flavoured oil |
The Kutai Guy mussels are a great example of a classic made perfect. The care that goes into the entire system is evident in the beautifully tender and delicate product. They make the tastiest snack on their own, but if you want to take them to another level, try this tartare in which the mussels are finely chopped (which has the added benefit when entertaining of you not needing to pick mussel out of your teeth!).
Instructions
| 1. | Chop the raw fish very finely and push to the edge of your board. |
| 2. | Chop the smoked mussels roughly, then bring together with the raw fish and chop and mix evenly. |
| 3. | Put into a bowl and add the shallot, parsley, capers, gherkin, oil and lemon juice. |
| 4. | Season with salt, pepper and hot sauce to taste. |
| 5. | Refrigerate until needed. Serve with crostini and aioli if liked. |
| 6. | TURMERIC AIOLI |
| 7. | Whisk together the egg yolk, turmeric, vinegar, salt and garlic. |
| 8. | Add the oil, drop by drop, whisking continuously until thick. |
| 9. | Refrigerate until needed. This will keep in the fridge for a week. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles