TRISH DESEINE prepares a PUNCHY DISH to try for lunch this week …
Mozzarella, cucumber & haddock with cracked buckwheat & persimmon vinegar
This punchy little dish was an appetizer at a Taste of West Cork pop-up last week. If you can’t find Korean persimmon vinegar, use cider vinegar, and the haddock could be replaced by smoked salmon or trout chunks.
For 4; 15 minutes preparation
1 cucumber, peeled, deseeded
10 or 12 cherry tomatoes, cut into quarters
2 balls of mozzarella
2 filets of smoked haddock
2 tablespoons toasted buckwheat
2 tablespoons fruit vinegar
Basil or shiso (perilla) to garnish
Dice the cucumber, mozzarella and haddock into small pieces.
Toss with the vinegar and serve, garnished with the toasted buckwheat and basil or shiso.
Love THEGLOSS.ie? Sign up to our MAILING LIST now for a roundup of the latest fashion, beauty, interiors and entertaining news from THE GLOSS MAGAZINE’s daily dispatches.