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Chicory with hot-smoked fish and avocado with wasabi mayonnaise


Makes: 12
timePrep time: 20 mins
timeTotal time:
Chicory with hot-smoked fish and avocado with wasabi mayonnaise
Recipe photograph by Tara Fisher

Chicory with hot-smoked fish and avocado with wasabi mayonnaise


Makes: 12
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
146Kcal
Fat
13gr
Saturates
2gr
Sugars
1gr
Salt
0.8gr

Peter Gordon

Peter Gordon

New Zealand chef Peter Gordon's inspiring pan-cultural food has led to him often being credited as the 'godfather of fusion cuisine', with his restaurants The Providores and Tapa Room, and formerly The Sugar Club in London.
See more of Peter Gordon’s recipes
Peter Gordon

Peter Gordon

New Zealand chef Peter Gordon's inspiring pan-cultural food has led to him often being credited as the 'godfather of fusion cuisine', with his restaurants The Providores and Tapa Room, and formerly The Sugar Club in London.
See more of Peter Gordon’s recipes

Ingredients

  • 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

Step by step

Get ahead
Toast the pecans the day before. Prepare the chicory, mayonnaise and fish several hours ahead; chill
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Chef quote
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.

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