Locally Smoked Fish Plate

For the main plate:

a selection of smoked fish, such as smoked salmon, smoked mackerel, smoked trout, smoked eel, smoked tuna, smoked hake and smoked sprats

For the garnish:

segments of lemon

sprigs of watercress or rocket leaves

For the sauces and sides:

Mustard and Dill Mayonnaise

1 large egg yolk, preferably free range

2 tbsp French mustard

1 tbsp white sugar

150ml groundnut or sunflower oil

1 tbsp white wine vinegar

1 tbsp dill, finely chopped

salt and white pepper

Horseradish Sauce

3 - 6 tbsp freshly grated horseradish

2 tsp white wine vinegar

1 tsp freshly squeezed lemon juice

¼ tsp mustard

¼ tsp salt

lots of freshly ground pepper

1 tsp sugar

225ml softly whipped cream

Cucumber and Dill Pickle

1kg thinly sliced unpeeled cucumber

3 small onions thinly sliced

225g granulated sugar

1 tbsp salt

225ml cider vinegar

2 tbsp chopped dill