Full Recipe

Smoked Fish with Beetroot Pickle/Relish

Recipe - smoked fish & beetroot

With much of my time still spent recovering at home it means that suddenly I’ve been thrown into having to think about my lunch and what to have. I used to just rely on something from our café! Each weekend now I think about my lunches as well as dinners. So following is one of my current favourites.

Every week I buy from our stallholder Billy a piece of smoked fish, each time I go for something different. Last week I used smoked trevally as its very moist.


Smoked Fish Mix

1 piece smoked fish

1/4 cup plain unsweetened yoghurt

2 tbsps. finely chopped chives or parsley or a mix of both

1 tbsp. lemon juice

2 small onions, thinly sliced



Beetroot Pickle/Relish

1-2 med/lge beetroot, peeled & grated or sliced into thin strips

1 tbsp sugar

1/4 cup cider vinegar

1/2 tspn ground cumin

salt & pepper



Early in the day or the day before place all the beetroot relish ingredients in a pot. Cook on a low-medium heat for 15-20 minutes or until the liquid had been absorbed. Place in a jar or bowl and refrigerate until ready to use.

Remove the skin off the fish and break/flake the fillet into small pieces removing any bones as you go. Mix the small pieces with the yoghurt, lemon juice, onions and chives.

Toast or grill some pieces of rustic bread, then place large amounts of the smoked fish mix on top. Add a dollop of beetroot relish. It’s ready to eat. Serve with a few salad greens.

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