Smoked halibut with pickled winter radish
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1 lb smoked halibut fillet, sliced
8 oz winter radish, grated
1/2 cup vinegar
2 oz sugar
1 in. ginger root, sliced
1/2 teasp curcuma (turmeric, kunjit), ground
1 teasp coriander seeds, crushed
4 small pimento bulbs, crushed
2 tbsp fresh coriander, chopped

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1 Bring the vinegar to the boil with the sugar, ginger root and the spices. Stir until the sugar has dissolved and take the pan from the gas.
2 Put the grated winter radish in a preserving jar and pour the sweet-and-sour mixture into it. Press the winter radish tightly in, so that it is completely covered by the mixture.
3 Close the jar and leave the winter radish to marinate for at least 8 hours.
4 Divide the slices of smoked halibut among the plates and cover these with the pickled winter radish, Sprinkle the chopped coriander onto the plates.