Smoked mussels and cod with pickled vegetables and dill dressing

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the pickled vegetables

  • 100ml/3½fl oz white vinegar
  • 200g/7oz caster sugar
  • 6g/⅛oz salt
  • 4–5 black peppercorns
  • 1 star anise
  • 1 tsp fennel seeds
  • 3 herring fillets, pin-boned
  • 1 carrot, peeled and thinly sliced
  • 1 baby fennel, thinly sliced
  • 2 sticks celery, thinly sliced
  • 1 red onion, sliced into rings

For the smoked mussels and cod

  • 200g/7oz mussels
  • 2 x 200g/7oz cod fillets

For the dill dressing

  • 1 bunch dill, chopped
  • 25ml/1fl oz white vinegar
  • 1 tsp Dijon mustard
  • 50–75ml/2–2½fl oz olive oil
  • 1 lemon, juice only

To serve

  • 4 crispbreads
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