English muffins with swordfish, spiced cucumber & watercress

For a perfect light brunch, snack or party canapé, use the English muffins recipe from here), but make them a little smaller for these elegant morsels. The spiced cucumber is also lovely with grilled or poached chicken or fish.

Makes 8

320 g (11¼ oz) skinless swordfish loin, cut into 8 pieces

zest of 1 lime

8 mini English muffins (here)

2 tablespoons crème fraîche

watercress, to serve

SPICED CUCUMBER

2 small Lebanese (short) cucumbers (about 225 g/8 oz in total), peeled

¼ onion, sliced

¼ green capsicum (pepper), diced

2 teaspoons sea salt

115 ml (3¾ fl oz) white wine vinegar

¼ teaspoon ground turmeric

90 g (3¼ oz) brown sugar

¹/₁₆ teaspoon ground cloves

1½ teaspoons yellow mustard seeds

pinch of celery seeds

FOR THE SPICED CUCUMBER Using a sharp knife, cut the cucumbers in half lengthways and scrape out the seeds. Cut on an angle into slices 4 mm (³/₁₆ inch) thick. Place in a bowl and add the onion, capsicum and salt. Mix well, then cover and refrigerate for 3 hours. Rinse and strain.

Combine the vinegar and turmeric in a saucepan and bring to the boil over medium–high heat. Add the sugar, cloves, mustard seeds and celery seeds and bring back to the boil. Remove from the heat and set aside to cool.

Pour the cooled pickling liquid over the cucumber mixture. Cover and marinate for at least 2 days in the fridge.

TO SERVE Heat a chargrill pan to high. Season the swordfish with salt and pepper and sear on each side for 3 seconds. Remove from the pan and sprinkle with the lime zest.

Cut the muffins in half and toast them in a toaster or under a grill (broiler) until golden brown. Spread a little crème fraîche over the bottom half of each muffin, then top with some watercress, the pickled cucumber, swordfish, and remaining crème fraîche.

Top with the muffin lids and serve warm.