Celebration fish platter with spiced cucumber salad
Indulge in a flavorful Celebration Fish Platter paired with zesty Spiced Cucumber Salad for a delightful culinary experience bursting with freshness and taste.
Ingredients:
- 250g hot-smoked trout
- 200ml crème fraîche
- juice 1 lemon
- 1 red chilli, deseeded and finely chopped
- 50g pickled ginger (I used Clearspring Sushi Ginger)
- zest and juice 2 limes
- 5 tbsp olive oil
- 1 cucumber, diced
- 100g medium oatmeal
- 4-6 fresh mackerel fillets
- 1 egg, beaten
- olive oil, for greasing
- 200g smoked salmon slices
- selection of breads and crispbreads
- unsalted butter
- 2 lemons, cut into wedges
Instructions:
- Begin the preparation of the pâté by combining the smoked trout, crème fraîche, and lemon juice in a food processor. Pulse briefly until everything is mixed together without forming a smooth puree. Season according to your taste, transfer to a bowl or ramekins, cover, and refrigerate until ready to be served.
- To make the spicy cucumber salad, place the chili in a spacious bowl, then mix in the ginger and lime zest and juice. Gradually incorporate the olive oil while whisking. Once well combined, add the cucumber and toss thoroughly to coat it with the dressing. Set it aside in the refrigerator.
- Preheat the oven to 190C/170C fan/gas 5. Spread the oatmeal on a plate. Gently coat all sides of the mackerel fillets with beaten egg and then dip them in the oatmeal, ensuring they are evenly coated. Place the mackerel fillets on a baking sheet greased with a little olive oil and bake for 15-20 minutes or until they turn golden brown.
- To present, place slices of smoked salmon and the freshly baked mackerel on large serving platters alongside the trout pâté in ramekins and the cucumber salad. Serve with bread, crispbreads, butter, and lemon wedges.
Summary:
- Calories: 751 kcal
- Fat: 52 g
- Protein: 55 g
- Carbs: 17 g
- Potassium: 1295 mg
- Magnesium: 88 mg