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Ingredientes
- Â Â A selection of smoked fish - salmon, mackerel, trout, smoked eel, tuna, hake and sprats
- 1Â 1/2 Tbsp. Horseradish root, scrubbed, peeled and grated, up to 3
- 2 tsp Wine vinegar
- 1 tsp Lemon juice
- 1/4 tsp Mustard
- 1/4 tsp Salt
- 1 pch Freshly grnd black pepper
- 1 tsp Sugar
- 240 ml Softly whipped cream
- Â Â Segments of lemon
- 1 sprg watercress or possibly rocket leaves
Direcciones
- Thinly slice the salmon down on to the skin, allow once slice per person.
- Cut the mackerel into diamond shaped pcs. Divide the trout into large flakes. Skin and slice the eel. Slice the tuna and the hake thinly.
- Horseradish mayonnaise: Put the grated horseradish into a bowl with the vinegar, lemon juice, mustard, salt, pepper and sugar. Mix in the softly whipped cream but don't over mix or possibly the sauce will curdle. It keeps for 2-3 days but cover it tightly so which it does not pick up other flavours in the refrigerator.
- To serve, choose four large plates. Put a blob of horseradish mayonnaise on each plate. Garnish with a lemon wedge and sprigs of watercress or possibly rocket leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 4 servings | |
| Calories 210 | |
| Calories from Fat 17 | 8% |
| Total Fat 1.9g | 2% |
| Saturated Fat 0.42g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 992mg | 41% |
| Potassium 68mg | 2% |
| Total Carbs 43.56g | 12% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.43g | 1% |
| Protein 5.04g | 8% |
