- 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
- 40 ml extra-virgin olive oil
- 40 ml white vinegar
- ½ garlic clove, microplaned
- 1Put 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.
- 2Remove 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.
- 3Heat 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.
- 4For the vinaigrette, place all ingredients in a bowl, season with a pinch of fine sea salt and whisk to combine.
- 5Arrange the flaked bonito, celery and leaves, cucumber and piquillo pepper on a plate. Drizzle with the vinaigrette and finish with spring onion.