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Pickled fish with red cabbage-and-beetroot slaw

8 minutes

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Easy salmon supper

Name: Pickled fish with red cabbage-and-beetroot slaw
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Yield: 4 to 6 servings
Cuisine: Main Meals
Ingredients: hake, skinned, filleted and sliced 500g,onion, very thinly sliced 1,bay leaves 2,peppercorns 12,allspice 6,salt ½t,water ¾cup,dry white wine ¼cup,white wine vinegar ½cup,sea salt, to taste ,For the red cabbage-and-beetroot slaw: ,baby red cabbages, thinly sliced 2,Woolworths beetroot spirals 1 x 80 g packet,radishes, thinly sliced 8–10,red salad onions, cut into thin strips 4-6,baby red butter lettuce, for serving ,For the dressing, mix: ,red wine vinegar 2 T,canola oil 4–5T,honey adash,sea salt and freshly ground black pepper, to taste

By TASTE

Serves 4 -6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

1 kg Woolworths frozen creamed spinach
1 T canola oil
400 g box Woolworths lightly smoked Norwegian salmon
crispy fried garlic, to serve

Method

1. Heat frozen creamed spinach according to instructions.
2. Heat canola oil over a high heat and pan-fry salmon skin side down for 5 minutes.
3. Transfer the spinach to a baking tray, top with the salmon and bake at 180°C until crispy and bubbling. Top with crispy fried garlic.

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