Warm smoked Arctic char with prawns, girolles, pickled fennel and cucumber

Preparation time
over 2 hours

Cooking time
10 to 30 mins

Serves 2

Equipment: You will need a smoker bag.

By Helena Puolakka


For the pickled cucumber and fennel

  • 50ml/2fl oz distilled vinegar
  • 1 tbsp caster sugar
  • pinch flaked sea salt
  • 1 tsp mustard seeds
  • 50g/1¾oz dill
  • 2 Lebanese cucumbers, finely sliced using a mandolin
  • 1 fennel bulb, finely sliced using a mandolin

For the pickled shallots

  • 2 shallots, finely chopped
  • 50ml/2fl oz white wine vinegar
  • salt

For the salad

  • 1 Arctic char fillet
  • extra virgin olive oil, for drizzling
  • 150g/5½oz small Scottish girolles, washed in cold water and dried on kitchen paper
  • few chives, finely chopped
  • 150g/5½oz cooked prawns, peeled
  • dill, to garnish
  • flaked sea salt
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