If you are looking for the perfect appetiser for entertaining then you have come to the right place with the smoked barramundi and pickled fennel crostini.

Serves 8 as an appetiser
Prep Time: 30 minutes (begin 2 hours ahead)


Make Quick Pickled Fennel: Slice fennel bulb very thinly (a mandolin will yield the best result). Toss with the red onion and lemon juice. Set aside. Combine the remaining ingredients in a small saucepan over medium heat and bring to a simmer. Add fennel mixture and continue to simmer for 2-3 minutes. Remove from the heat and refrigerate fennel mixture until ready to serve (at least 1 hour).
Make Dill Crème: Combine all ingredients in a small bowl and refrigerate until required.
To assemble: Grill sourdough slices in a griddle pan over high heat, or under a grill until lightly charred on both sides.
Top each slice of sourdough with a couple of spoonfuls of dill crème. Drain liquid from the pickled
fennel and distribute over the crostini. Top with a couple of ribbons of cucumber and smoked
Drizzle with olive oil, and garnish with cracked black pepper and the reserved fennel fronds to finish.


1 large sourdough baguette, cut in thick slices
500g smoked barramundi, flesh picked into large pieces
1 small Lebanese cucumber, shaved into ribbons using a peeler
1 qty Quick Pickled Fennel (recipe below)
1 qty Dill Crème (recipe below)
Extra Virgin Olive Oil, to finish
Cracked black pepper

½ cup crème fraiche
½ cup Greek yoghurt
1 lemon, zested (juice reserved for the Quick Pickled Fennel recipe, below)
2 Tbsp fresh dill, finely chopped
Sea salt and pepper, to taste

1 large (or 2 small) fennel bulb, fronds reserved
Juice of 1 lemon
½ red onion, very finely sliced
1 cup apple cider vinegar
1/3 cup caster sugar
1 Tbsp sea salt
¼ cup water
½ Tbsp fennel seeds

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