Recipe: Smoked Fish Trio
This smoked fish trio is the perfect starter, which can be plated in advance, so you can sit, relax, and have a drink. Made with fish from Hix Smokin’ House, which creates a selection of seasonally smoked British fish.
Recipe courtesy of Mark Hix
Ingredients
- 60g Farm Shop pickled cucumbers
- 60g Farm Shop beetroot & horseradish chutney
- 4-5 skin on, boiled new potatoes
- 1/2tbs chopped chives
- 1tbsp mayonnaise
- 1 smoked mackerel fillet, skinned and boned
- 150g cold smoked trout
- 4 smoked sardine fillets, halved
Method
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STEP 1
Dice the potatoes, then mix with the mayonnaise, capers, and chives. Season to taste.
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STEP 2
To serve, pile the pickled cucumber onto the plate and top with a slice of trout. Spoon the potato salad onto the plate and break a piece of mackerel on top. Finally, add the beetroot and top with a piece of sardine. Serve the bread on the side.