Smoked Fish Salad

An unusual combination of fish and subtly blended sauces, Smoked Fish Salad makes an impressive and attractive dish. Serve with Parsley Potatoes and lager.2 large tomatoes

2 fl. oz. cold Horseradish

Sauce 2 fl. oz. Green Goddess

Sauce 2 fl. oz. Alioli Sauce 2 fl. oz. Egg and Caper

Dressing 12 parsley sprigs 4 lemons, cut into {-inch slices 4 hard-boiled eggs, cut into {-inch slices 10 oz. smoked trout, head and tail removed and cut into 2-inch strips 10 oz. smoked mackerel, head and tail removed and cut into 2-inch strips 10 oz. smoked eel, cut into 2-inch strips 10 oz. smoked buckling, heads and tails removed and cut into 2-inch strips

Cut the tomatoes in half crosswise and, using a teaspoon, carefully scoop out and discard the flesh and seeds. Arrange the tomato shells in the centre of a medium-sized serving platter. Fill each tomato half with one of the sauces. Using the parsley sprigs, divide the platter into 4 sections. Place the lemon and egg slices around the edge of the dish.

Arrange the smoked trout pieces in one section of the platter, the smoked mackerel pieces in another, the smoked eel pieces in a third and the smoked buckling pieces in the last section of the dish.

Serve immediately.

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