Name: Celebration fish platter with spiced cucumber salad
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 6
Cuisine: British
Ingredients: 250g hot-smoked trout; 200ml crème fraîche; juice 1 lemon; 1 red chilli deseeded and finely chopped; 50g pickled ginger (I used Clearspring Sushi Ginger); zest and juice 2 limes; 5 tbsp olive oil; 1 cucumber diced; 100g medium oatmeal; 4-6 fresh mackerel fillets; 1 egg beaten; olive oil for greasing; 200g smoked salmon slices; selection of breads and crispbreads; unsalted butter; 2 lemons cut into wedges

Home
Recipes
Celebration fish platter with spiced cucumber salad

Celebration fish platter with spiced cucumber salad

James Martin

Save recipe

Serves 4 - 6

Easy

Prep: 35 mins

Cook: 20 mins

0 reviews

loading...

This indulgent sharing platter makes an impressive dinner party starter with trout pâté, crisp coated mackerel fillets and smoked salmon

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Lamb with Christmas spices

A star rating of 4.4 out of 5.13 ratings

Christmas pear & chocolate tiramisu trifle

A star rating of 4 out of 5.7 ratings

Mulled apple juice

A star rating of 4.9 out of 5.32 ratings

Ingredients

Nutrition

Units:

MetricUS

For the trout pâté

250g hot-smoked trout
200ml crème fraîche
juice 1 lemon

For the spiced cucumber salad

1 red chilli

deseeded and finely chopped
50g pickled ginger

(I used Clearspring Sushi Ginger)
zest and juice 2 limes
5 tbsp olive oil
1 cucumber

diced

For the mackerel

100g medium oatmeal
4-6 fresh mackerel

fillets
1 egg

beaten
olive oil

for greasing

To serve

200g smoked salmon

slices
selection of breads

and crispbreads
unsalted butter
2 lemons

cut into wedges

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving (6)

kcal552
fat39g
saturates14g
carbs14g
sugars2g
fibre2g
protein34g
salt2.5g

Method

step 1

Start making the pâté by putting the smoked trout, crème fraîche and lemon juice into a food processor. Pulse briefly to bring everything together without the mixture becoming a purée. Season to taste, and put in a bowl or ramekins, cover and chill until ready to serve.
step 2

For the spiced cucumber salad, put the chilli in a large bowl, and add the ginger and lime zest and juice, and slowly whisk in the olive oil. Once thoroughly combined, add the cucumber, mix well to coat in the dressing, then set aside in the fridge.
step 3

Heat oven to 190C/170C fan/gas 5. Put the oatmeal on a plate. Lightly brush the mackerel fillets all over with beaten egg, and dip them in the oatmeal, turning to coat them on both sides. Lay the mackerel fillets on a baking sheet that has been lightly greased with olive oil and bake for 15-20 mins or until golden.
step 4

To serve, arrange slices of smoked salmon and the warm cooked mackerel on large platters with the ramekins of trout pâté and the cucumber salad, breads, crispbreads, butter and lemon wedges.

Recipe from Good Food magazine, November 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating