Peri Peri Smoked Kahawai with Horseradish Mayonnaise
Ingredients:
Smoked Kahawai Fillets
1 Loaf Sourdough Bread
2 Tbsp Village Press EVOO
1 Tsp Horseradish cream (or grated fresh if you have it)
1 Tsp Peri Peri Seasoning
Sprig of Fresh Parsley
Lemon Wedge
Ingredients:
Smoked Kahawai Fillets
1 Loaf Sourdough Bread
2 Tbsp Village Press EVOO
1 Tsp Horseradish cream (or grated fresh if you have it)
1 Tsp Peri Peri Seasoning
Sprig of Fresh Parsley
Lemon Wedge
Method:
Sprinkle fillet of smoked kahawai with peri peri seasoning and warm through in oven on a low heat for approx. 8 minutes. Toast sourdough and drizzle with EVOO. Mix mayonnaise with horseradish and a squeeze of lemon juice. Serve all on a platter or wooden board while fish still warm.
Note: If you have caught your own kahawai, sprinkle seasoning on before smoking. We used Peri Peri, but Cajun or Southwestern seasonings also work really well.
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