12 ounces smoked fish filets
1 medium onion, thinly sliced
2 teaspoons coriander seeds, crushed
2 bay leaves
freshly ground black pepper
¾ cup sunflower oil
4 tablespoons red wine vinegar
1 tablespoon soft brown sugar
grated peel of 1 lemon
2 teaspoons mustard powder
1 lemon, sliced
sprigs of fresh coriander


Using a sharp knife, remove the skins from the smoked fish. Slice the fillets diagonally into long strips. Layer in a shallow wide dish, together with the onions, crushed coriander seeds, bay leaves, and black pepper.

Pour the dressing over the fillets. Cover tightly with plastic wrap and refrigerate for 2-5 days (the longer the better). Turn the fillets occasionally in the marinade.

Serve garnished with lemon slices and sprigs of fresh coriander.