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Smoked Fish Starter

creative.chef's picture
Ingredients
  White cabbage head 1
  Marinated herring 2
  Cumin seed 1⁄2 Teaspoon
  Heavy cream 6 Tablespoon
  Smoked sprats 3
  Sardines 2
  Lemons 2
  Apples 2
  Thin whole wheat bread slices 12
  Butter 1⁄4 Cup (4 tbs)
  Thin slices smoked salmon 1⁄2 Pound
  Thin slices smoked eel 6 , smoked
  Coarse salt To Taste
  Pepper To Taste
Directions

1 Trim, wash and dry the cabbage and shred it finely with a large sharp kitchen knife. Put the shredded cabbage into a bowl, sprinkle lightly with salt and leave to stand while continuing with the preparation.
2 Drain the marinated herring and fillet them. Put the fillets in a blender or through a grinder to make a puree. Add to this half the cumin and 2 tablespoons cream.
3 Wash the smoked sprats
4 Squeeze 1 lemon and reserve juice. Wash and dry the second lemon and cut it in thin rounds, then each round in half.
5 Peel the apples and cut them in quarters, remove the cores and seeds and dice.
6 Butter 9 slices of whole wheat bread and cut them diagonally to make 18 triangles. Arrange the slices of smoked eel on 6 of these triangles, and the slices of smoked salmon on the others. Pipe around a border of mayonnaise if liked.
7 Butter the remainder of the slices of bread with the herring puree, and cut them into triangles. Place 1 fillet on each of the triangles, and a semicircle of lemon on each slice.
8 Drain and dry the cabbage. Add to it the diced apple and the rest of the cumin. Sprinkle with lemon juice and pepper and mix gently.
9 Arrange the cabbage in a heap in the center of a serving dish, and pour on the rest of the cream. Arrange the various fish-covered triangles of bread around the edge of the dish and serve cold.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Seafood
Servings: 
6

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