Locally Smoked Fish Plate
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Ingredients
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
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Method
The main plate:
Occasionally we serve just three different types of smoked fish, for example salmon, mussels and trout, on tiny rounds of Ballymaloe brown yeast bread, topped with a small frill of fresh Lollo Rosso.
A little cucumber pickle goes with the smoked salmon, while a blob of homemade Mayonnaise is delicious with marinated smoked mussels and a dollop of horseradish cream, and a sprig of watercress compliments the pink smoked trout. These three delicious morsels make a perfect light starter.
Slice the smoked salmon into thin slices down to the skin. Allow one slice per person. Cut the mackerel into diamond-shaped pieces and divide the trout into large flakes. Skin and slice the eel. Thinly slice the tuna and hake.
To serve:
Choose four large white plates. Drizzle each plate with mayonnaise and divide the smoked fish between the plates, arranging it appetizingly. Put a blob of horseradish sauce and some cucumber pickle on each plate. Garnish with a lemon wedge and sprigs of watercress or rocket leaves.
For the mustard and dill mayo:
Whisk the egg yolk with the mustard and sugar, drip in the oil drop by drop whisking all the time, then add the vinegar and fresh dill.
For the horseradish sauce:
Put the grated horseradish into a bowl with the vinegar, lemon juice, mustard powder, salt, freshly ground pepper and sugar. Fold in the softly whipped cream but do not over mix or it will curdle. The sauce keeps in the fridge for 2-3 days, covered, so that it doesn’t pick up other flavours.
For the cucumber and dill pickle:
Combine the sliced cucumber, onion and the chopped dill in a large bowl. Mix the sugar, salt, vinegar together and pour over cucumbers. Place in a tightly covered container in the refrigerator and leave for at least 1-2 hours or overnight before using.
Keeps well for up to a week in the refrigerator.
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