Ingredients

Method

• 2 Granny Smith apples
• 1⁄2 lemon, juiced
• 2 mint sprigs
• 500 g Woolworths pickled yellowtail

Method

Ingredients

1. Using a mandolin or a very sharp knife, thinly slice the apple and place in a bowl of water to which the lemon juice has been added.
2. Use a vegetable peeler to shave thin ribbons from the fennel bulb and add to the apple.
3. Drain the apple and fennel, shaking off any excess water, and pile onto a serving dish, layering it with the mint and pickled fish.

Cook's note: Firm yellowtail is perfect for pickled fish, a Cape favourite that fills kitchens with the aroma of curried onions and bay leaves on Good Friday. It’s even easier to enjoy with Woolworths’ ready-made version.

Discover more Easter classics here.

First published in TASTE issue 93, April 2014.