Vorspeise
Tinned Fish Board
20 Min.Für 4Nutri-Score C€€
C
20 Min.
20 Min.Tinned Fish Board
was Sie brauchen
Zutaten
tinned scallops in caldereta sauce (tin opened, drained of excess oil if needed)Fisch1 Stück- mackerel fillets in olive oil (tin opened)Fisch1 Stück
- small sardines in tomato (tin opened)Fisch1 Stück
whipped butter (softened and whipped)Milchprodukte100 g
lemon mayonnaise (mayonnaise mixed with lemon juice)Vorräte100 g- chilli oil (in a small bowl)Vorräte40 ml
- crusty bread (sliced)Backwaren200 g
- crackers (left whole)Backwaren100 g
- salted crisps (in a small bowl)Vorräte100 g
pickled red onions (drained)Obst & Gemüse80 g- dill pickles (sliced lengthways)Obst & Gemüse100 g
- olives (drained)Obst & Gemüse80 g
lemon (cut into wedges)Obst & Gemüse1 Stück- sun-dried tomatoes (drained and roughly chopped)Vorräte50 g
pro Portion
Nährwerte
428kcal
- Kohlenhydrate
- 33 g
- Eiweiß
- 16 g
- Fett
- 26 g
was Sie verwenden
Utensilien
serving board
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Set out the tinned fish
- Open the tins of scallops in caldereta sauce, mackerel fillets in olive oil and small sardines in tomato.
- Place the tins directly on the board as the centrepiece.
- Schritt 2
Prepare the dips and spreads
- Whip the softened butter until light and fluffy.
- Stir lemon juice into the mayonnaise to make the lemon mayo.
- Spoon the whipped butter, lemon mayo and chilli oil into small bowls on the board.
- Schritt 3
Arrange the crunchy bases
- Slice the crusty bread.
- Fill the board with crusty bread, crackers and salted crisps.
- Schritt 4
Add the pickly bits
- Place the pickled red onions, dill pickles and olives in the gaps around the board.
- Schritt 5
Finish with lemon and sun-dried tomatoes
- Dot lemon wedges and sun-dried tomatoes around the board.
- Add a few extra pickles to fill any empty spaces.
- Schritt 6
Serve
- Serve straight away, letting everyone build their own bites with fish, spreads, pickles and crunchy bases.