An unusual relish to serve with white fish. Delicious with roast or poached coley.
Serves 4
Ingredients
100g Mixed Olives
¼ Red Onion, finely chopped
10g Capers, halved
3 Tbsp Extra Virgin Olive Oil
Juice & Zest of ½ Lemon
½ Tsp Fennel Seeds
Freshly Ground Black Pepper
2 Tbsp Chopped Dill
Method
Cut the olives lengthways and then into chunky slices. Tip into a bowl and add the red onion, capers, olive oil and lemon zest and juice. Mix together.
Heat a small frying pan and dry fry the fennel seeds until they start to release their aroma. Stir into the relish and season with black pepper. You shouldn't need to add any extra salt because of the saltiness of the olives. Finally stir through the chopped dill.
