Bruschetta with smoked fish, pickled cucumber and currants

Nici Wickes' bruschetta recipe sees smoked fish paired with lightly-cooked onions, steeped in a fruity vinegar, then served with a handful of currants, pickled cucumber and lemon. This is heaven on a plate

By Nici Wickes
  • 15 mins cooking
  • Serves 2
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  • 1/4 cup white wine or fruity vinegar
  • 1/4 cup water
  • 2 tablespoon caster sugar
  • 1 onion, thinly sliced
  • 1 small Lebanese cucumber, thinly sliced
  • pinch of sea salt
  • 1/2 baguette, thickly sliced
  • 2 tablespoon olive oil
  • 1/4 cup currants, covered in orange juice and a splash of boiling water
  • 300-400g fresh smoked fish, broken into chunks


  • 1
    In a small saucepan, bring the vinegar, water and sugar to the boil. Add the onion and simmer until softened – about 5 minutes. Remove from heat, then add the cucumber and salt. Steep for 10 minutes.
  • 2
    Brush the bread with oil, then grill in a hot pan or barbecue until charred in places.
  • 3
    In a large bowl, gently toss the pickled onion and cucumber with the currants and fish.
  • 4
    To serve, ladle spoonfuls of the fish mixture over the bread.

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