Smoked Sea Bass & Spelt Salad Recipe
Serves 2 /4 – Our Smoked Sea Bass can be served as either main course or starter!
Half a cucumber
Half a red onion – finely diced
2 tbsp of Cider Vinegar
2 tsp Caster Sugar
150g Pearled Spelt
Small bunch of mint – leaves and stems separated
1 tbsp Olive Oil
2 Smoked Sea Bass
Small bunch of coriander
Juice of half lemon
Halen Mon Sea Salt and Pepper
Cut the cucumber in half, lengthways, scoop the insides out and then chop into half-moons and place in a bowl with the sugar, Cider Vinegar and Halen Mon Sea Salt and pepper. Toss together so the cucumber is coated, leave to one side.
Rinse the pearled spelt and transfer to a pan, cover with cold water, then put it on a high hob before bringing to a simmer. Add the mint stems to the water to add flavour while it spelt cooks. Cook for 10 – 15 minutes or until the spelt is tender but still has a bite to it. Drain any excess water and leave to stand for 5- 10 minutes.
In the meantime, loosely cut the mint leaves and coriander into a serving dish and flake the Smoked Sea Bass. When the spelt has cooled add to the bowl and the pickled cucumber – including the pickling juices. Add some Olive Oil and seasoning. Just before you serve, drizzle the lemon juice over the salad and toss again – Enjoy!