Snapper cured in red onion, lime juice + tomato with Scandinavian crisp rye bread from Wild Weed Pie

Name: Snapper cured in red onion, lime juice + tomato with Scandinavian crisp rye bread from Wild Weed Pie
Ingredients: 3 tablespoons white wine vinegar; 3 x 200 g snapper fillets,* skin removed; 1½ teaspoons castor sugar; 1 medium red onion, sliced into fine rings; 3 tablespoons strained lime juice; 1½ teaspoons salt; extra-virgin olive oil, to serve; 1½ tablespoons roughly chopped flat-leaf parsley leaves; ½ teaspoon cayenne pepper; 3 ripe tomatoes, blanched, peeled and sliced; 2 tablespoons golden syrup; 220 g rye flour*; 14 g (2 sachets) dry yeast; 1 cup warm milk; 1 tablespoon fennel seeds, ground; plain flour, for kneading; 100 g baker’s flour; 1 teaspoon salt

app.ckbk.com

My chef at MG Garage, Lee Hokianga, contributed to many of the recipes I developed during our time together. But the ones I associate most closely with her come from her childhood memories. This re...

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