Smoked Whitefish Salad Fried Kataifi

For the Pickled Serrano Jam: Chop serranos. Transfer peppers to a large saucepan or Dutch oven. Stir in sugar, vinegar, lemon juice, and salt. Bring to a boil over medium high heat. Add agar agar whisking vigorously to avoid clumps.  Chill for about 1 hour. Store in an airtight container. Pickled serrano jam can keep for up to 2 weeks.

For the Whitefish Salad Kataifi: Toss the whitefish salad with the diced celery, red onion, lemon juice salt and pepper. Quenelle the whitefish mixture to create small football shapes. Spread the phyllo dough onto the counter and add the quenelle of whitefish and roll the kataifi. Heat Grapeseed oil to 375, Drop the kataifi and fry until golden. About 20 seconds. Set aside on a plate with a napkin to absorb the excess oil.

For the Ancho Sauce: In a blender combine hydrated ancho peppers, apple cider vinegar, garlic, honey, salt and pepper to taste.

For the Herb Salad: Toss the herbs with lemon juice, olive oil, salt and pepper.

To plate: For plating serve herb salad, set whitefish kataifi on plate, drizzle with pickled serrano jam, spread ancho sauce on the side.