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Smoked Gigha Halibut with Soda Bread and Fennel Piccalilli

A fabulous starter, or casual light lunch. We challenge you not to eat every last crumb of the Fanning Family Soda Bread!

Difficulty: Easy

Serves 4
The dish
1 recipe of piccalilli
2 tbsp chopped dill
1 recipe of soda bread
Salted butter
400g Smoked Gigha halibut (https://www.gighahalibut.co.uk/shop/) – this is something a bit different, amazing quality. You could use smoked salmon as an alternative.

First job is to make the piccalilli. This needs to be done well in advance, preferably a week, to allow it time to pickle and mature. Once made it can be stored in the fridge for at least a month.

Fennel Piccalilli

2 heads of fennel
10 baby yellow skin onions
10 cornichon gherkins
1 tsp salt
1 tbsp white mustard seeds

120g white wine vinegar
80g Sweet white wine
70g sugar
2 tsp English mustard powder
1.5 tsp turmeric
2tsp cornflour

1. Cut the green tops from the fennel bulbs, then cut the bulbs into quarters
2. Cut most of the core from each quarter and discard
3. Finely slice each quarter and place into a bowl
4. Peel and half the baby onions, remove the core from each onion half and place in the bowl with the fennel
5. Gently simmer the mustard seeds in water for about 10 minutes, drain and rinse then place in the bowl with the vegetables
6. Add the gherkins and salt and mix well
7. In a pan bring the white wine vinegar to the boil
8. Mix the sweet white wine, sugar, mustard powder, turmeric and cornflour
9. Pour into the boiling vinegar and mix well, lower the heat and gently cook out the mix for 5-10 minutes, until very well thickened
10. Remove the pan from the heat
11. Drain the salted vegetables through a sieve and gently squeeze out any excess liquid
12. Add the vegetables to the pan and mix well
13. Place the piccalilli into a zip lock bag, remove as much air as possible and seal closed. Place in the fridge and leave for a minimum of 1 week to pickle and mature.

Soda Bread

185g milk
25g treacle
200g wholemeal flour
85g soft flour
45g fine oatmeal
4g bicarbonate of soda
4g salt
20g butter
150g buttermilk

1. Gently warm the treacle and 50g of milk and mix well.
2. Mix the flour, oatmeal, salt and bicarbonate of soda together in a medium bowl
3. Rub the butter into the flour mix
4. Add the remaining ingredients and mix well until fully incorporated
5. Fill a silicon paper lined 20 cm x 10cm round tin and cover with foil
6. Bake at 180 for 30 mins
7. Remove the foil and bake for a further 10 – 15 mins, until golden and cooked through
8. Leave to cool for 10 minutes then remove onto a resting rack to cool