PICKLED GREEN TOMATOES, ’NDUJA & SMOKED KAHAWAI BRUSCHETTA - Cuisine Magazine - From New Zealand to
The spicy, spreadable Calabrian salami ’nduja (pronounced en-DOO-ya) is rightly having a moment in the sun; its bright red colouring – thanks to paprika – is ma
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Ingredients
- 300g smoked fish (eg kahawai, mackerel)
- 2 tablespoons crème fraîche or sour cream
- 1 batch green tomato pickle
- 1 loaf bread, sliced (I used ciabatta)
- 50-100g ’nduja
- 1 tablespoon chopped chives
- 1¼ cups water
- ½ cup apple cider vinegar
- 1½ tablespoons sea salt
- 1½ tablespoons sugar
- a few peppercorns
- 3 large cloves garlic, peeled
- a few sprigs thyme
- 400g green tomatoes (2-3 large tomatoes)
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