Entrée
Tinned Fish Board
20 minPour 4Nutri-Score C€€
C
20 min
20 minTinned Fish Board
ce qu’il vous faut
Ingrédients
tinned scallops in caldereta sauce (tin opened, drained of excess oil if needed)Poissons1 morceau- mackerel fillets in olive oil (tin opened)Poissons1 morceau
- small sardines in tomato (tin opened)Poissons1 morceau
whipped butter (softened and whipped)Produits laitiers100 g
lemon mayonnaise (mayonnaise mixed with lemon juice)Épicerie100 g- chilli oil (in a small bowl)Épicerie40 ml
- crusty bread (sliced)Boulangerie200 g
- crackers (left whole)Boulangerie100 g
- salted crisps (in a small bowl)Épicerie100 g
pickled red onions (drained)Fruits et légumes80 g- dill pickles (sliced lengthways)Fruits et légumes100 g
- olives (drained)Fruits et légumes80 g
lemon (cut into wedges)Fruits et légumes1 morceau- sun-dried tomatoes (drained and roughly chopped)Épicerie50 g
par portion
Nutrition
428kcal
- Glucides
- 33 g
- Protéines
- 16 g
- Lipides
- 26 g
ce que vous utiliserez
Ustensiles
serving board
Saladier
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 3
Arrange the crunchy bases
- Slice the crusty bread.
- Fill the board with crusty bread, crackers and salted crisps.
- Étape 4
Add the pickly bits
- Place the pickled red onions, dill pickles and olives in the gaps around the board.
- Étape 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.
- Étape 6
Serve
- Serve straight away, letting everyone build their own bites with fish, spreads, pickles and crunchy bases.