Ingredients
Serves 4-6
Kibbeh
750g ocen trout fillet
75g bulgar, soaked in hot water for 5 minutes
2 golden shallots, finely chopped
½ red chilli, and finely diced
1 clove garlic, finely chopped
1½ tsp each toasted and ground coriander and cumin seeds
1 tsp ground allspice
Sea salt and freshly milled pepper
Fennel Salad
2 small fennel bulbs, finely shaved
1 preserved lemon, pulp removed, rind cut in julienne
50g green olives, pitted and chopped
½ cup picked parsley, packed
3 tbs olive oil + extra to serve
2 tbs lemon juice + extra to serve
6 labneh balls and smoked paprika
Method
Finely mince ocean trout to a coarse paste then combine with all remaining ingredients. Season with salt and pepper, cover and chill until required.
For fennel salad, soak fennel in iced water for 5 minutes, then drain and combine with olives, parsley, olive oil and lemon juice. Season lightly.
Divide kibbeh into 6 and form into neat patties. Heat 1 tbsp of olive oil then fry kibbeh for 30 seconds on each side. Arrange 1 kibbeh on each plate and distribute fennel salad evenly. Finish with a ball of labneh, a pinch of smoked paprika and a little more lemon juice and olive oil.