Pickled Whitebait With Cucumber & Cider Vinegar
Recipe: #31868
April 26, 2019
Categories: Snacks, Appetizers, Australian, Diabetic, No Eggs Non-Dairy, Cold Appetizers, Oil, Herbs, more
"From our weekday newspaper The West Australian. Times are estimated and do not include marinating times which is 4 hours for whitebait and 20 minutes on the cucumber. Serving size is based on the recipe being a starter to your meal."
Original is 4-6 servings
Ingredients
Nutritional
- Serving Size: 1 (399.1 g)
- Calories 1284.6
- Total Fat - 137.4 g
- Saturated Fat - 19 g
- Cholesterol - 0 mg
- Sodium - 3887.4 mg
- Total Carbohydrate - 12.5 g
- Dietary Fiber - 2.3 g
- Sugars - 3.8 g
- Protein - 1.6 g
- Calcium - 74.5 mg
- Iron - 4 mg
- Vitamin C - 30.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Gently mix whitebait with salt and sugar and place in a clean non-reactive container, cover and leave in a cool dark place out of the fridge for 2 hours and then very carefully, rinse of the salt and drain well and transfer to a fresh clean non-reactive container and cover with the vinegar and then again, cover/wrap and leave in a cool dark place for a further 2 hours, drain off the vinegar, gently mix in the herbs and lemon zest, place in a clean sealable container, cover with the olive oil (this should keep for a week or so in the fridge).
Step 2
To make the salad, cut cucumbers lengthways and scoop our the seeds and lightly sprinkle with salt and let sit for 20 minutes and while sitting shave the shallot thinly.
Step 3
Rinse of the cucumber and cut in to small pieces not bigger that the whitebait.
Step 4
Mix equal parts of whitebait to the cucumber on hand with a couple tablespoons of the marinating oil and the reserved lemon juice and then layout on a plate or shallow bowl and sprinkle the shaved shallots and few drops of cider vinegar and serve with sourdough bread and fresh butter if desired.
Tips
No special items needed.
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