Smoked Fish Platter

Serves 4


Ingredients:

2 smoked trout fillets
2 peppered smoked mackerel fillets
3 slices bread, toasted
6 tsp (25g) butter
1 tsp lemon juice
1 can (100g) smoked oysters, drained
small lettuce leaves, lemon slices and parsley or dill, to garnish

For Horseradish Sauce:
3 tbsp Greek strained yogurt
2 tsp horseradish relish
1 tsp lemon juice
2 tsp chopped fresh parsley
pepper


Method:

• Skin trout and mackerel fillets and carefully cut them into small even-sized pieces. Set them aside.
• Using a small fancy cutter, cut out 4 rounds from each toast. Beat butter and lemon juice together. Spread a little on the toast rounds. Place a smoked oyster on each buttered toast round.
• Arrange the pieces of smoked fish and the oysters on toast on 4 plates. Garnish each plate with a few lettuce leaves, lemon slices and sprigs of parsley or dill.
• Make sauce by mixing ingredients together in a bowl. Spoon into a serving dish and serve with salads.