Ackee & Smoked Herring Crostini with Sweet Scotch Bonnet Drizzle

PREP TIME: 45 Minutes

DIFFICULTY: Easy

YIELD: 30 Servings

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Ingredients

1 dozen Ackee, de-seeded
4 Smoked Herring (filets), flaked
1 large Onion, fine dice
3 stalks Scallion, finely chopped
4 stalks Thyme, finely chopped
4 cloves Garlic, finely chopped
5tbsp Coconut oil
1 French bread, toasted
Salt, to taste
For garnish: Bell pepper (coloured), julienned

Directions

Place julienne peppers in an ice bath
Slice bread, brush with garlic oil and toast at 250 degrees for 12 minutes
Bring a pot of salted water to boil and add the ackee and cook until soft but still sturdy.
Heat coconut oil in a sautee pan and add the aromatics. Under low to medium heat allow the aromatics to release their flavours, add the herring and sautee for another minute.
Add the cooked ackee and heat through.
Adjust seasoning.

Sweet-Scotch Bonnet Drizzle

Ingredients

2 1\2 cup Pineapple juice
3 Scotch bonnet pepper, chopped
1 1\2 cup Granulated Sugar
Salt, to taste
2 Star anise

Directions

In a small pot add the pineapple juice, star anise, sugar and salt and bring to
a boil. Reduce heat so the liquid comes to a gentle simmer, add scotch bonnet
and simmer for another 10 minutes.
Adjust flavour and strain, refrigerate.