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Smoked Sea Bass & Spelt Salad Recipe
Welsh artisan food and hampers delivered on your day of choice!
Ingredients
2 Smoked Sea Bass Fillets
150g Pearled Spelt
Half a cucumber
Half a red onion – finely diced
2 tbsp of Cider Vinegar
2 tsp Caster Sugar
Small bunch of mint – leaves and stems separated
1 tbsp Fino Olive Oil
Half of a lemon – juiced
Small bunch of coriander
Halen Môn Sea Salt and black pepper
Cut the cucumber in half, lengthways, scoop the insides out and chop into half-moons. Place in a bowl with the caster sugar, Cider Vinegar and Halen Môn Sea Salt and black pepper. Toss together so the cucumber is coated and leave to one side.
Rinse the pearled spelt and transfer to a pan, cover with cold water and put it on a high hob before bringing to a simmer. Add the mint stems to the water to add flavour while the spelt cooks. Cook for 10 – 15 minutes or until the spelt is tender but still has a bite to it. Drain any excess water and leave to stand for 5- 10 minutes.
In the meantime, loosely cut the mint leaves and coriander into a serving dish and flake the Smoked Sea Bass. When the spelt has cooled add to the bowl and the pickled cucumber – including the pickling juices. Add some Fino Olive Oil and seasoning.
Just before you serve, drizzle the lemon juice over the salad and toss again. Enjoy!
This also works well with Traditionally Smoked Trout or Oak Roasted Salmon.
