Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Salad of smoked bonito, piquillo peppers and celery


You'll need

150 gm bonito fillets, skin on 30 gm sea salt 50 gm brown sugar 300 ml extra-virgin olive oil 1 small celery stalk (from the inner section of the bunch), thinly sliced, leaves torn 1 Lebanese cucumber, thinly sliced 1-1½ piquillo peppers, sliced (see note) 1 spring onion, thinly sliced   Vinaigrette 40 ml extra-virgin olive oil 40 ml white vinegar ½ garlic clove, microplaned

Method

  • 01
  • Put the bonito fillets in a non-reactive container. Whisk the salt, brown sugar and 750ml (3 cups) water in a bowl until the salt and sugar have dissolved, then pour onto the fish, cover and refrigerate to brine lightly for 20 minutes.
  • 02
  • Remove the fillets from the brine, pat them dry with absorbent paper, then cold-smoke them (see note) for 15-20 minutes at medium-high smoke.
  • 03
  • Heat the extra-virgin olive oil in a small saucepan over low heat. Add the bonito fillets and poach in the oil, warming them through until they’re flaking apart. Remove with a slotted spoon. Once cool enough to handle, peel off and discard the skin, then flake the fish.
  • 04
  • For the vinaigrette, place all ingredients in a bowl, season with a pinch of fine sea salt and whisk to combine.
  • 05
  • Arrange the flaked bonito, celery and leaves, cucumber and piquillo pepper on a plate. Drizzle with the vinaigrette and finish with spring onion.
Note Piquillo peppers are available from select delicatessens. Milgate and Abrahanowicz like to use the cold smoking method because it gives more control over temperature and a more delicate finish to the fish. They use a little charcoal just to get the wood chips started; you want to produce plenty of smoke but no fire. Cold-smokers are available from specialist barbecue stores. This recipe is from Recipes for a Good Time (RRP $59.95) by Elvis Abrahanowicz & Ben Milgate, published by Murdoch Books, and has been reproduced with minor Gourmet Traveller style changes.

At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 people

Featured in

Nov 2013

You might also like...

Fast seafood recipes

recipes

Asian-style cured trout with rice paper crackers

10 fish recipes for Good Friday

recipes

Baked golden trout with roe

Cooking with wine

recipes

O Tama Carey's pipis with bay leaves and gentle curry sauce

Recipes with scallops

recipes

Kingfish and scallop ceviche with tomato oil

Nine ways to dress oysters

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Fresh chilli recipes

recipes

Indian-style prawn, turmeric and okra curry

Fresh chilli recipes

recipes

Sri Lankan snapper curry with basmati rice and yoghurt

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×