T.His idea here is to make a big batch of pickles for everyone to dive in, and serve a smoked fish platter with baked potatoes garnished with horseradish and dill labneh and a nice salty fish roe pop. Shine. I use lumpfish or trout roe to dress it up with chopped chives, but if you don’t like fish roe leave it alone. and mix it with canned goodies like smoked mackerel, haddock and smoked oysters for under £3.
Assorted smoked fish and pickles
You will need 3 sterile 500ml jars for the pickles and the vegetables can be replaced with other vegetables. In total you need about 800 g.
Preparation 20 min
cooking 10 minutes
steep 6 hours
200g smoked salmon
300g smoked mackerel (Use a combination of sweet smoked and pepper smoked)
Undyed Smoked Haddock 200gbay leaf and peppercorns in 200ml milk and simmer for a few minutes until opaque and flaky
1 x deli tab marinated anchovies
Canned Smoked Oysters 85g×1
6 boiled eggspeeled and halved
1 bunch of radishes
1 red onionpeeled
1 small fennel bulb
100g cucumberpeeled and cut into thick slices
1 carrotpeeled and sliced
350ml apple cider vinegar
100g caster sugar
1 teaspoon sea salt
1 teaspoon peppercorn (I like the mix of black, white and pink)
2 bay leaves
½ lemon juice and zestcut into strips
½ teaspoon fennel seeds
A few sprigs of dill
To make pickles, clean and chop the vegetables. If you have one, use a mandolin to finely slice some of the onion, fennel, and radish. Divide vegetables into jars. I like to combine onions and radishes into a pink pickle. The fennel is delicious in its own jar, the carrots and cucumbers work well together, and there are a few sprigs of dill.
Add vinegar, 250ml water and remaining pickle ingredients to a saucepan and stir until sugar dissolves. Bring to a light boil and simmer for a few minutes before removing from heat. Allow to cool for a few minutes, then pour over the vegetables in jars. Make sure everything is completely submerged. If desired, a thick lemon ring may be placed on top as a plug.
Arrange the fish and eggs on a board and serve with pickles, baked potatoes, labneh, crackers or bread.
Horseradish labneh and crunchy capers
Preparation 10 minutes
drain One night
1x 200g sour cream
350g full fat natural yogurt
1 tablespoon dill leaveschopped
3 heaping teaspoons horseradish sauce or cream
3 tablespoons capersdrain and dry on kitchen paper
3 tbsp olive oilplus an extra charge for drizzle
Mix the heavy cream, yogurt, and a pinch of salt in a bowl. Place the sieve over the bowl and line it with cheesecloth or a clean tea towel. Scoop yogurt mix onto a lined sieve, twist a cloth around it and chill overnight.
The next day, unwrap the drained yogurt, place it in a bowl, and stir in the dill and horseradish.
Add the oil to a medium frying pan, turn the heat up to medium, and when hot, sauté the capers until they are golden brown. Scoop them out, drain on a kitchen towel, and let cool.
Spoon the labneh onto the serving dish and use the back of the spoon to make a well in the middle. Drizzle a little olive oil and top with capers.
Baked potato, butter and salmon caviar
Preparation 5 minutes
cooking 1 hour 30 minutes or more
8 small For medium baked potatoescleaned and eyes removed
with sea salt black pepper
salted butterat room temperature
how much 50gto provide (optional)
Wasabi labune (see previous recipe), serve
a handful of chivesfinely chopped and served
Heat the oven to 220C (fan 200C)/425F/gas. 7. Make a cross cut in the top of each potato and liberally coat it with rapeseed oil by hand. Rub with a handful of sea salt and sprinkle with black pepper. Again make sure the potatoes are well coated.
Place potatoes on baking sheet and roast for 1 1/2 hours or until crisp on the outside and soft on the inside. Serve with butter, lumpfish roe, horseradish labneh and chives.
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