Starter
Tinned Fish Board
20 minServes 4Nutri-Score C€€
C
20 min
20 minTinned Fish Board
what you need
Ingredients
tinned scallops in caldereta sauce (tin opened, drained of excess oil if needed)Fish1 piece- mackerel fillets in olive oil (tin opened)Fish1 piece
- small sardines in tomato (tin opened)Fish1 piece
whipped butter (softened and whipped)Dairy100 g
lemon mayonnaise (mayonnaise mixed with lemon juice)Pantry100 g- chilli oil (in a small bowl)Pantry40 ml
- crusty bread (sliced)Bakery200 g
- crackers (left whole)Bakery100 g
- salted crisps (in a small bowl)Pantry100 g
pickled red onions (drained)Produce80 g- dill pickles (sliced lengthways)Produce100 g
- olives (drained)Produce80 g
lemon (cut into wedges)Produce1 piece- sun-dried tomatoes (drained and roughly chopped)Pantry50 g
per serving
Nutrition
428kcal
- Carbs
- 33 g
- Proteins
- 16 g
- Fat
- 26 g
what you’ll use
Tools
serving board
Mixing bowl
step by step
Method
- Step 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.
- Step 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.
- Step 3
Arrange the crunchy bases
- Slice the crusty bread.
- Fill the board with crusty bread, crackers and salted crisps.
- Step 4
Add the pickly bits
- Place the pickled red onions, dill pickles and olives in the gaps around the board.
- Step 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.
- Step 6
Serve
- Serve straight away, letting everyone build their own bites with fish, spreads, pickles and crunchy bases.