Recipes>Fish Recipes
Tinned Fish Board with Toast, Pickles, Fennel and Red Cabbage Slaw
by Emily Scott from Home Shores
Easy
Serves 4
Total 5min
Cook 5min
Perfect for hosting, this tinned fish board is easy to make and an effortless way to impress. Make a fennel and red cabbage slaw as an accompaniment and enjoy with some crusty bread.
Discover more delicious Fish recipes
From simple suppers to dinner party winners
From the book
Home Shores
Emily Scott
Buy From
Introduction
I love a tinned fish board almost as much as I love a cheese board. In fact, both are a good way of feeding a crowd and unexpected guests. So, a perfect storm of some of my favourite ingredients comes together. Perfectly preserved seafood in a tin is really something to be celebrated and to be enjoyed whatever the season. I recommend a tin per person and a choice of maybe three or four varieties – that way, there is plenty to hand around. I have chosen sardines, mackerel and mussels for this board. Of course, you can make it your own with different tinned varieties. Packed in olive oil is, in my opinion, the best, as the seafood will be full of flavour and ready to go. Anything pickled or in brine usually just needs an extra drizzle of olive oil or squeeze of lemon. Escabeche (preserved in a sauce with a kick) always pairs well with slices of feta cheese and extra green herbs.
Tags
Ingredients
| 2 x 120g (4oz) tins of | sardines in escabeche |
|---|---|
| 2 x 120g (4oz) tins of | mackerel in olive oil |
| 2 x 115g (3¾oz) tins of | Lyme Bay mussels in olive oil and garlic |
| 1 x 220g (8oz) jar of | cornichons (pickles) |
| 1 loaf of | sourdough bread, sliced and toasted |
| 100g (3½oz) | radishes |
| unsalted butter | |
| extra virgin olive oil | |
| lemon wedges | |
| For the fennel and red cabbage slaw: | |
| 1 | fennel bulb, thinly sliced |
| 1 | red onion, thinly sliced |
| 1 | Pink Lady apple, thinly sliced |
| ½ | red cabbage, thinly shredded |
| zest and juice of 1 | lemon |
| 3 tbsp | crème fraîche |
| 1 tbsp | plain yoghurt |
| sea salt and freshly ground black pepper |
Method
In a large, wooden board, display the tins and jars, and pop them open.
Serve with toasted sourdough, unsalted butter, radishes, extra olive oil and lemon wedges. I love using my Fennel and Red Cabbage Slaw (see below) for layering on the toast, too. A cheeky Martini is the perfect accompaniment.
For the Fennel and Red Cabbage Slaw: Mix the fennel, onion, apple and cabbage in a bowl with the lemon zest and juice. Stir in the crème fraîche and yoghurt, then taste and season with salt and pepper.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Emily Scott recipes
View all
Crab and Brussels Sprout Croque Monsieur
by Emily Scott from Home Shores
Roast Turbot and Clams with Chorizo Pigs in Blankets
by Emily Scott from Home Shores
More Fish Recipes
View all
Rick Stein’s Braised Fillet of Haddock With Chestnut Mushrooms and Chestnuts
by Rick Stein from Rick Stein’s Christmas
Alison Roman’s Tomato-Poached Fish with Crispy Chilli Oil
by Alison Roman from Something from Nothing
More Starter Recipes
View all
Mary Berry’s Arancini with Dolcelatte and Porcini Mushrooms
by Mary Berry from Mary 90: My Very Best Recipes
Mary Berry’s Really Special Cauliflower Soup
by Mary Berry from Mary 90: My Very Best Recipes
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
