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Mary Liesenberg
Fish plate with homemade pickle and salad
A fish plate as a starter of a delicious Christmas dinner: delicious fish
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Ingredients
- 1 cucumber
- 175 g snack radish
- 1 Red onion
- 30 g granulated sugar
- 125 ml White wine vinegar
- 150 ml tap water
- 1 el dried dill
- 1 tl salt
- El horseradish in pot
- 125 g creme fraiche
- 1 lemon
- 10 g fresh flat parsley
- 40 g chard
- 1 el extra virgin olive oil
- 1 package fresh quartet of smoked fish 200 g
Kitchen Stuff
Directions
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Wash the cucumber, halve in length and remove the seed lists with a teaspoon.
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Cut half of the flesh into thin slices and the rest with a cheese slicer into long thin ribbons. Wash the radishes and cut into thin slices.
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Peel the onion and cut into thin thin rings. Put the cucumber slices, radishes and onion in a bowl.
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Meanwhile, bring the vinegar, sugar and water to the boil for the pickle, stir.
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Pour the liquid over the vegetable mixture and add the dill, salt and pepper and stir well. Let marinate for at least 1 hour.
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Meanwhile, mix the crème fraîche with the horseradish.
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Wash the lemon, grate the yellow skin over the cream mixture and squeeze out half of the fruit.
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Mix together and season with salt and pepper. Cut the other half of the lemon into pieces.
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Slice the parsley. Spoon the chard with olive oil, parsley, cucumber ribs, pepper and salt.
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Place the salad on a large shelf or dish. Break the smoked fish into pieces and place them on the plate.
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Serve with the pickle, horseradish crème frack and lemon wedges.
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Nutrition
280Calories
Sodium38% DV900mg
Fat29% DV19g
Protein26% DV13g
Carbs5% DV14g
Fiber8% DV2g
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