Smoked halibut with kale and honey cream
Smoked halibut with kale and honey cream © kvalifood.com
A winter topping that uses seasonal kale as its base. The kale is roasted until crispy in the oven, and its bitter flavour is balanced by a mild honey cream. Hot-smoked halibut adds body, and apple contributes freshness without overpowering the other elements.
Ingredients
Yields 4 servings
Honey cream
- 100 g crème fraîche 38%
- 1 tbsp liquid honey
- 1 tsp Dijon mustard
- salt
- pepper
Crispy kale
- 80 g fresh kale, stalks removed
- 1 tbsp olive oil
- salt
Assembly
- 4 slices rye bread
- 250 g hot-smoked halibut, flaked
- ½ tart apple (e.g. Granny Smith), in thin slices
- lemon juice, a little
Directions
Honey cream
Stir together crème fraîche, honey and Dijon mustard.
Season with salt and pepper.
Crispy kale
Toss the kale leaves in olive oil and sprinkle with salt.
Spread on a baking tray and roast at 355°F (180°C) for 8–10 minutes, until crispy but not burnt.
Leave to cool — they become even crispier as they cool.
Assembly
Spread honey cream on the rye bread.
Lay flakes of hot-smoked halibut over.
Arrange the apple slices and drizzle a little lemon juice over.
Top with crispy kale just before serving so it stays crisp.
See Also
Smoked halibut with lumpfish roe and crème fraîche
