Silesian-style Kokoda

Ingredients

In this Silesian adaptation of Kokoda, we incorporate Silesian flavors by adding horseradish and dill to the marinade. These ingredients lend a unique and zesty twist to the dish, enhancing its overall flavor profile and giving it a distinct Silesian touch. We alse have the original recipe for Kokoda, so you can check it out.

• 500g (1.1 lb) white fish fillets, thinly sliced 500g (1.1 lb) white fish fillets, thinly sliced
• 250g (8.8 oz) cooked shrimp, peeled and deveined 250g (8.8 oz) cooked shrimp, peeled and deveined
• 2 lemons, juiced 2 lemons, juiced
• 2 tablespoons horseradish 2 tablespoons horseradish
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 7g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the sliced white fish, cooked shrimp, lemon juice, horseradish, and chopped dill. Season with salt and pepper to taste.
2. 2.
   Mix well to ensure the seafood is evenly coated with the marinade.
3. 3.
   Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
4. 4.
   Once chilled, remove from the refrigerator and add the thinly sliced red onion and cucumber to the marinated seafood.
5. 5.
   Gently toss the ingredients together to combine.
6. 6.
   Serve the Silesian-style Kokoda chilled, garnished with additional dill if desired.

Treat your ingredients with care...

• White fish fillets — Ensure the fish fillets are thinly sliced to allow for quick and even marination.
• Horseradish — Adjust the amount of horseradish according to your preference for spiciness. Add more for an extra kick or reduce for a milder flavor.
• Lemon juice — Use freshly squeezed lemon juice for the best flavor.

Tips & Tricks

• For a more intense flavor, allow the marinated seafood to sit in the refrigerator overnight.
• Serve Silesian-style Kokoda with crusty bread or toasted rye bread for a satisfying meal.
• Adjust the amount of lemon juice according to your taste preference for acidity.
• Experiment with different types of white fish, such as cod or haddock, for variation.
• Add a touch of chopped fresh chili for a spicy twist.

Serving advice

Serve Silesian-style Kokoda chilled in individual bowls or on a platter. Garnish with additional dill sprigs for an extra pop of freshness. Accompany the dish with slices of crusty bread or toasted rye bread.

Presentation advice

Arrange the marinated seafood, red onion, and cucumber slices in an appealing pattern on the serving platter. Sprinkle some extra chopped dill over the top for an attractive garnish. Serve the dish chilled to enhance its vibrant colors and refreshing appeal.