CELEBRATION FISH PLATTER WITH SPICED CUCUMBER SALAD

Celebration fish platter with spiced cucumber salad image

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

Provided by James Martin

Categories Starter

Time 55m

Number Of Ingredients 16

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

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 552 calories, Fat 39 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 2.5 milligram of sodium