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Smoked haddock chowder

20 minutes

Salted hake, radish and caper mayo salad

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus 1 hour’s chilling time

Cooking Time 5 minutes

Ingredients

4 hake fillets
2 cups water
2 T salt
2 cloves garlic
8 capers
¼ t smoked salt
2 free-range eggs
½ cup sunflower oil
1 lemon, juiced
1 handful parsley, coarsely chopped
8 radishes, quartered

Method

1. Place the hake, water and salt in a bowl and chill for an hour.

2. To make the caper mayo, crush the garlic, capers and smoked salt using a mortar and pestle until smooth.

3. Add the eggs if the mortar is large, or transfer to a bigger bowl. Drizzle in the oil from a height while whisking until thick mayo. Add the lemon juice and parsley. Season with more salt if necessary.

4. Drain the fish and steam for 5 minutes, then allow to cool. Flake the fish and toss with the radishes and mayo.

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Salted hake, radish and caper mayo salad

Salted hake, radish and caper mayo salad

Ingredients

Method