Chicory with hot-smoked fish and avocado with wasabi mayonnaise
Makes 12 | prep 20 mins | total time
- 18 pecans
- 2 heads chicory
- 1 ripe avocado
- 1 lime
- ½ tsp wasabi powder, to taste, mixed with 1 tsp warm water
- 2 heaped tbsp mayonnaise
- 200g hot-smoked fish, skin and bones discarded
- a small handful of coriander leaves, roughly chopped
- ½ tsp lightly toasted sesame seeds
Toast the pecans the day before. Prepare the chicory, mayonnaise and fish several hours ahead; chill
- Preheat the oven to 160°C, fan 140°C, gas 3. Bake the pecans for 12-15 minutes until toasted, leave to cool then split them in half lengthways.
- Cut the base of the chicory about 2cm from the bottom and separate the outer leaves until you have 12 more or less equal-sized leaves.
- Cut the avocado in half, remove the stone and scoop out the flesh. Finely grate ¼ teaspoon of lime zest and add to the avocado, along with 1 teaspoon of its juice. Mash it all together, then season with salt and freshly ground black pepper. Mix the wasabi paste into the mayonnaise and season to taste. Gently pull the fish apart into smallish chunks.
Tip If you would like this to be a gluten-free recipe, please ensure that the wasabi powder is guaranteed gluten-free.
- Fill each chicory leaf with some of the avocado (they look like canoes!). Add blobs of mayonnaise, then some fish on top. Tuck in 3 pecan pieces, then scatter over the coriander and sesame seeds.
You can use any hot-smoked fish for this, although I'm partial to mackerel. Hot-smoked salmon works well, too, or try regular smoked salmon.