Elevated Snacks · Egyptian
Fesikh Salad
I take traditional salted fish and brighten it up with diced cucumbers, fresh tomatoes, and garden herbs. It is a lighter approach to a classic profile.
Why This Works
Combining the intense salt-cured fish with fresh, crunchy vegetables provides a perfect balance of texture and flavor.
The Upgrade
Add a sprinkle of toasted sunflower seeds for an extra crunch factor.
Chef's Secret
Michelin TechniqueUse a mandoline for the red onion to get paper-thin slices that mellow out when mixed with the lemon juice.
Ingredients
Total time including resting: 20 min
Directions
Flake the salted fish into small, bite-sized pieces, ensuring no skin or bones remain.
5 minIn a large bowl, toss the cucumber, tomatoes, and red onion together.
3 minAdd the flaked fish to the vegetables, being gentle so it does not turn into a paste.
2 minWhisk the lemon juice and olive oil together until emulsified, then pour over the salad.
2 minFold in the chopped dill to add an aromatic, refreshing lift to the saltiness.
2 minLet sit at room temperature to allow the flavors to marry slightly before serving.
6 minWine Pairing
Sauvignon Blanc
White Wine
The BottleCloudy Bay Sauvignon Blanc
The herbal notes and crisp acidity of this wine highlight the garden herbs and cucumber, providing a fresh contrast to the fermented, salty fish. It makes the dish feel vibrant and lighter on the palate.
Nutrition per Serving
210
calories
14g
protein
6g
carbs
15g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Warm Flatbread
Serve warm bread to provide a neutral, chewy base for the herb-packed fish salad.
Ingredients
Directions
Whisk flour, salt, and baking powder in a bowl, then stir in water and 1 tablespoon of oil until a cohesive dough forms.
Knead briefly on a floured surface, divide into four equal portions, and roll each into a 6-inch circle.
Heat the remaining tablespoon of oil in a cast-iron skillet over medium-high heat.
Cook each flatbread for 2 minutes per side until blistered and golden brown.
Transfer to a clean towel-lined basket to maintain heat and elasticity.
Serve immediately while steaming to provide the intended textural contrast for the salad.
Side Dish
Roasted Peppers
Serve store-bought roasted peppers for a sweet, smoky side that complements the salty fish.
Ingredients
Directions
Pat the roasted peppers dry and slice into uniform one-inch wide strips.
Whisk the olive oil, sherry vinegar, and smoked paprika together in a small bowl until emulsified.
Arrange the pepper strips on a shallow platter, layering them slightly to create height.
Distribute the shaved garlic evenly over the peppers.
Drizzle the vinaigrette over the top, ensuring every piece is lightly coated.
Finish with a dusting of flaky sea salt and the fresh parsley immediately before serving alongside the Fesikh.
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