Our Recipes

Hot Smoked Kingfish Pastrami, Beetroot Relish & Horseradish Cream

prep.

cooking

Serves 4

prep.

cooking

Serves 4

Method

BRINE MIX Add all ingredients together and mix well. Place trimmed fish in the brine mixture and leave in the fridge overnight. DRY RUB Mix all together and blitz in a food processor, rub generously over fish before it goes in the smoker. Smoke kingfish at 50 degrees C on super-smoke setting for 30 mins, take out and let rest. BEETROOT RELISH Add everything into a small saucepan and cook for approx. 15 mins or until soft. Remove the cinnamon stick before serving. HORSERADISH CREAM Add everything in a bowl and mix well. TO PLATE Toast your sourdough then give a generous smear of the horse radish cream. Flake the kingfish pastrami on top, add a spoon of beetroot relish, freshly picked dill and sliced pickled onions. Eat up!
Ingredients
Method

Ingredients

  • Side of kingfish, trimmed and deboned
  • 4 slices of sourdough
Brine Mix
  • 1L water
  • 65g brown sugar
  • 35g salt
  • 20g coriander seeds
  • 2g yellow mustard seeds
  • 5g black peppercorn
  • 2g fennel seeds
  • 1 cinnamon quill
  • 2g whole cloves
  • 2 bayleaves
  • 3g chilli flakes
Dry Rub
  • 50g black pepper
  • 30g coriander seeds
  • 7g juniper
  • 6g mountain pepper
  • 6g chilli flakes
  • 50g salt
  • 50g brown sugar
Beetroot Relish
  • 3 large beetroot peeled and grated
  • 100g brown sugar
  • 20g salt
  • 220ml red wine vinegar
  • 1 cinnamon quill
  • 2 star anis
  • 2 garlic cloves
  • 2 whole chillis
Horseradish Cream
  • 250g creme fraiche
  • 1/2 bunch dill
  • 1/2 lemon juiced
  • 2tsp capers chopped
  • 2tsp cornichon chopped
  • 1tbs horseradish grated
  • Salt and pepper to taste

Method

BRINE MIX Add all ingredients together and mix well. Place trimmed fish in the brine mixture and leave in the fridge overnight. DRY RUB Mix all together and blitz in a food processor, rub generously over fish before it goes in the smoker. Smoke kingfish at 50 degrees C on super-smoke setting for 30 mins, take out and let rest. BEETROOT RELISH Add everything into a small saucepan and cook for approx. 15 mins or until soft. Remove the cinnamon stick before serving. HORSERADISH CREAM Add everything in a bowl and mix well. TO PLATE Toast your sourdough then give a generous smear of the horse radish cream. Flake the kingfish pastrami on top, add a spoon of beetroot relish, freshly picked dill and sliced pickled onions. Eat up!
Recipe Featured In
Smoked Salt
$9.50