Serves 4

INGREDIENTS: Smoked Marlin, Chorizo and Zucchini

12oz smoked marlin, cut into 12 even slices(can replace with smoked salmon or mackerel)
1 x 4-6oz chorizo sausage, dry cured,cut into 12 (1/8”) thick slices
1 medium sized zucchini, cut into 12 (1/8”) thick slices
1 tbsp extra virgin olive oil
20 chive tips (1 inch long) for garnishing
Antiguan sea salt
Fresh ground black peppercorns

INGREDIENTS:Sweet Corn & Horseradish

1 fresh Antiguan ear of sweet corn
1 tsp fresh grated horseradish
1 tbsp finely chopped spring onion tops (the greenest part)
1 seasoning pepper
1 pinch dried chilli flakes
1 tbsp extra virgin olive oil
Antiguan sea salt
Fresh ground black peppercorns

INGREDIENTS:Sweet Corn Blinis

1 fresh Antiguan ear of sweet corn
40g all-purpose flour
10g whole wheat flour
2g dried yeast
90g Wadadli beer
Pinch Antiguan sea salt
Pinch Demerara sugar

line-caught smoked marlin

METHOD for Smoked Marlin, Chorizo & Zhucchin:

In a frying pan heat the oil to a high heat. Place the chorizo discs in a pan and cook each side until golden brown. Remove from the pan, place on a plate to keep any oil that runs out. In the same pan place the zucchini discs and sprinkle with a pinch of sea salt, cook until golden brown each side. Remove and set aside to drain.

METHOD for Sweet Corn & Horse Radish Salsa:

Grill the ear of corn until the kernels begin to blacken. Cut off all the kernels of corn from the cob and place in a bowl with the remaining ingredients. Add any oil from the chorizo and combine. Keep at room temperature.

METHOD for Sweet Corn Blinis:

Place both flours, yeast and ¾ of the beer in a bowl and whisk well. The consistency will vary depending on type of flour, humidity or even temperature on the day. Add more beer as necessary to achieve a batter the consistency of custard. When you run the whisk through the batter faint lines should remain for a few seconds. Cover with cling film and leave in a warm place for 10-15 minutes until it begins to bubble slightly. Cut the kernels of corn from the cob and stir into the batter along with a pinch of sea salt and sugar. Place a non-stick frying pan on a medium heat. Add a tiny splash of olive oil to the pan and wipe with a paper towel to remove excess oil, but leave the pan lightly greased. Spoon in the batter, just enough to make 1½” round disks. Place them in the pan in a clockwise fashion starting at “12 o’clock” when the pan is full, starting at “12 o’clock” carefully flip the blinis with a pallet knife. Once all are turned the first ones should be ready to remove onto paper towel.

TO ASSEMBLE:

Spoon the salsa along the centre of each plate. Place one slice of chorizo at the top of the salsa, followed by one slice of zucchini, a blini and one slice of marlin. Repeat two more times. Garnish with chive tips and serve with friends and a crisp white wine, like Gentil Hugel.