SMOKED FISH MOUSSE, FENNEL & APPLE PICKLE, FENNEL WATER CRACKER - Cuisine Magazine - From New Zealan
This is a lovely fresh bite that is super-easy to make. If you are in a hurry you can skip the fennel water cracker and use any good-quality shop-bought cracker
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Ingredients
- 450g smoked fish (could be anything from salmon to kahawai)
- 35g shallots, finely diced
- 50g capers
- 5g sea salt
- 150ml cream
- 25g dill fronds
- 150g sugar
- 150ml white wine vinegar
- 300ml filtered water
- 1 teaspoon fennel seeds, toasted
- 1 teaspoon dill seeds, toasted
- 1 teaspoon peppercorns, toasted
- 1 teaspoon coriander seeds, toasted
- 10g sea salt
- 1 bulb Florence fennel, thinly sliced or grated
- 1 Granny Smith apple, thinly sliced or grated
- 440g plain flour
- 180g butter
- 150ml water
- 110ml milk
- 1 teaspoon sea salt
- 1 tablespoon fennel seeds
- extra salt, for sprinkling
- 24 sprigs wild fennel or dill
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