Smoked Fish Starter
|White cabbage head||1|
|Cumin seed||1⁄2 Teaspoon|
|Heavy cream||6 Tablespoon|
|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|
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.