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Smoked mussels and cod with pickled vegetables and dill dressing

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

Method

  1. To make the pickled vegetables, heat the vinegar, sugar, salt and spices with 300ml/10fl oz water in a large pan until the sugar has dissolved. Remove from the heat and add the herring and vegetables to the liquid. Leave to cool. This can be made up to a day ahead and kept in the fridge.

  2. To make the smoked mussels and cod, line an old wok with foil and add some wood chips. Place a wire rack on top and arrange the mussels and cod on top. Set the wood chips alight, and cover the wok with a lid or more foil. Leave for 10 minutes to cook through.

  3. Meanwhile, make the dill dressing by mixing all the ingredients together in a bowl. Season with salt and pepper.

  4. To serve, lay a crispbread on a plate and top with some flaked cod and picked mussels. Spoon over some of the dill sauce, then top with another crispbread. Add more smoked fish, then top with the pickled vegetables and herring. Repeat with the other crispbreads, seafood, dill sauce and pickles.

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