- 2 Granny Smith apples
- 1⁄2 lemon, juiced
- 2 mint sprigs
- 500 g Woolworths pickled yellowtail
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.
Use a vegetable peeler to shave thin ribbons from the fennel bulb and add to the apple.
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.
First published in TASTE issue 93, April 2014.