SMOKED FISH PLATTER | MARTHA STEWART
Elegant whitefish salad is presented in its skin, nestled beside delicious smoked salmon and garnished with olives, lemon, and dill. Don't be overwhelmed by its lovely appearance: Using store-bought smoked fish allows you a little more time to spend on the presentation.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Number Of Ingredients 16
Steps:
- Remove flesh from fish, leaving skin in one piece, reserving skin. Discard bones. Coarsely chop flesh (you should have about 4 cups). Transfer to a medium bowl. Add celery, onion, and mayonnaise. Mix gently to combine.
- Line a large platter with lettuce. Open reserved skin and place on platter, scale-side down. Mound salad onto one half of skin, using the skin as a template. Fold the remaining half of skin over salad, and gently press to form salad into the shape of the fish. Using scissors, cut top half of skin off, and discard. Using the edge of a spatula, gently score the salad to resemble the bones of the fish.
- Arrange the smoked fish around the whitefish salad. Garnish with salmon roe, caperberries, olives, lemon slices, and herbs. Serve with bread and cream cheese, on the side.
SMOKED FISH PLATTER - GOOD HOUSEKEEPING
Perfect for sharing at a dinner party or family meal. Search triple tested recipes from the Good Housekeeping Cookery Team.
Provided by The Good Housekeeping Cookery Team
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0S
Yield 6
Number Of Ingredients 16
Steps:
Dice 1 cucumber and put into a bowl. Whisk together 1tbsp white wine vinegar, 3tbsp olive oil, ½tsp wholegrain mustard and a pinch of salt. Spoon over the cucumber.
Take a large platter and arrange a selection of the following on it: 2 little gem lettuces cut lengthways into wedges, 125g pack peppered smoked mackerel, 125g pack smoked trout, 125g pack smoked salmon, 1 sliced avocado, a handful of cherry tomatoes and the cucumber.
Make up a small bowl of cornichons (tiny gherkins) and onions. In another small bowl, mix 200ml (7fl oz) crème fraîche, 2tsp Dijon mustard and 20g pack finely chopped fresh dill. Add cucumber mix and serve the platter with crusty bread and the dressing.
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