Hoki sliders, snow pea slaw, watercress salsa verde, citrus aioli

0 minshere
Cooking method: Bake

Hoki sliders, snow pea slaw, watercress salsa verde, citrus aioli

0 mins
Cooking method: Bake




225mls milk, warm

12g dried yeast

60g white sugar

500g baking flour

½ teaspoon salt

150g salted butter, melted

6 egg yolks


Salsa Verde

3 cloves garlic

¼ cup capers

¼ cup gherkins

Handful of watercress

Small handful each of Italian parsley, basil and mint

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

¼ cup olive oil


½ cup green cabbage, finely sliced

½ cup snow peas, finely sliced

½ cup carrot, grated

¼ cup celery, finely sliced

½ cup red onion, finely chopped

½ teaspoon salt

½ teaspoon cracked black pepper

2 tablespoons garlic aioli


Citrus Aioli

2 tablespoons garlic aioli

Juice of a lemon



Sealord crumbed Hoki fish bites (in the freezer department of your supermarket. Follow directions on packet)

Seafood used

Cooking method

To make the brioche, combine milk, yeast and 1 tablespoon of sugar in a small bowl. Set aside in a warm place for 5 minutes or until frothy. 

Combine flour, salt and remaining sugar in a large bowl and make a well in the centre. Pour yeast mixture, melted butter and egg yolks into the well and stir until just combined. Turn onto a lightly floured surface and knead for 5 minutes or until smooth. 

Transfer to a large bowl and cover with plastic wrap. Set aside in a warm, draught free place for 1 hour or until dough doubles in size.

Pre-heat oven to 180ºC. Use your fist to knock back the dough and knead for 2-3 minutes or until smooth. Roll into 30gram balls and place onto a greased baking tray, allowing 4-5cm between each ball. Set aside in a warm, draught free place for 30 minutes to rise. Bake in a preheated oven for 10-12 minutes or until golden brown and cooked through. 

To make the salsa verde, place all ingredients into a food processer and process until smooth. Correct seasoning.

To make the slaw, place all ingredients into a bowl and bind together. Correct seasoning. 

To prepare the citrus aioli, combine garlic aioli and lemon juice in a bowl. 

To assemble sliders, cut brioche buns in half and layer with salsa verde, slaw, fish bites and aioli. For easier eating, you can spike them with a cocktail skewer.

Photo and recipe courtesy of Deepwater Group