The BBC Good Food logo
Celebration fish platter with spiced cucumber salad

Celebration fish platter with spiced cucumber salad

By
loading...
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4 - 6

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

Nutrition: per serving (6)
NutrientUnit
kcal552
fat39g
saturates14g
carbs14g
sugars2g
fibre2g
protein34g
salt2.5g
Advertisement

Ingredients

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

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.

Goes well with

Recipe from Good Food magazine, November 2014

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content