Ingredients

Method

• 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

Ingredients

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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