Recipe from Riverstone Kitchen Another Helping
By Bevan Smith
½ head cauliflower
4 fennel bulbs, trimmed
4 red onions, peeled
4 Tbsp coriander (cilantro) seeds
2 Tbsp mustard seeds
1 Tbsp whole peppercorns
1 bay leaf
2 sprigs fresh thyme
Juice of 3 lemons
150ml (about 5 fluid ounces) white wine vinegar
600ml (about 20 fluid ounces) water
200ml (about 7 fluid ounces) olive oil
Makes 10 cups
4 x 180g (6 ounce) salmon fillets, skin on and pin-boned
Sea salt and pepper
30ml (2 Tbsp) olive oil
5 cups pickled vegetables
1 cup large green olives
½ cup Italian parsley, picked
½ small red onion, finely sliced
¼ cup fennel tips, roughly chopped
30ml (2 Tbsp) extra virgin olive oil
1 lemon, quartered (optional)
1 Slice the cauliflower into 1cm slices, the fennel into quarters, and each onion into 6–8 wedges. Place the spices, herbs, lemon juice, vinegar, water and olive oil into a non-reactive pot and bring to the boil.
2 Place the fennel in the cooking liquid first and cook for 2 minutes, then add the cauliflower and cook for a further 2 minutes. Add the onion and cook until they are almost tender but still crunchy.
3 Remove pot from the heat and allow the vegetables to cool in the liquor. Store pickled vegetables in in the refrigerator in their liquor until ready to use (up to two weeks).
Salmon and finishing off
1 Season salmon fillets with salt and pepper on both sides. Heat olive oil in a large heavy-based frying pan (skillet) over a high heat. When oil starts to smoke add salmon fillets and fry, skin-side down, for 3 minutes. When salmon is two-thirds cooked, turn and cook for a further minute before removing from the pan and allowing to rest in a warm place.
2 Place the pickled vegetables in a large bowl along with the olives, parsley, red onion and fennel. Toss to combine and divide between four plates.
3 Place the salmon on top of the pickled vegetables, drizzle with extra virgin olive oil and place a piece of lemon on the side, if using. Serve immediately.
Riverstone Kitchen Another Helping by Bevan Smith $49.99
Published by Riverstone Kitchen Photography by Fiona Andersen
Available in leading NZ bookstores and online through the Riverstone Kitchen website
Other recipes by Bevan Smith on Shared Kitchen: