You can swap the smoked trout for thin slices of prosciutto, bresaola or rare-roasted beef. We quite often make extra pickled onions and store them in a glass container in the fridge. We love putting them on top of salads or tacos or add them for a zingy side to grilled fish, meat or vegetables.
1 x quantity spinach and courgette fritters
80g watercress sprigs
300g smoked or cured salmon or trout cracked black pepper, for sprinkling
2 small cucumbers (230g), grated
8g dill sprigs, chopped
420g plain Greek-style yogurt
1 tsp cracked black pepper
QUICK PICKLED RED ONIONS
2 red onions, finely sliced into rings
250ml white wine vinegar
sea salt and cracked black pepper
1. To make the quick pickled red onions, place the onion, vinegar, salt and pepper in a non-reactive (glass or ceramic) bowl and allow to stand for 20 minutes.
2. While the onions are pickling, make the dill tzatziki. Place the cucumber between layers of absorbent kitchen paper and press to remove any excess moisture. Transfer to a medium bowl. Add the dill, yogurt and pepper and mix to combine.
3. Divide the fritters between serving plates and spread with the tzatziki. Top with the watercress, salmon or trout and pickled onions and sprinkle with pepper. Serve immediately.
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