Fish plate with homemade pickle and salad

Name: fish plate with homemade pickle and salad
Cook time: 15 min
Total time: 75 min
Yield: 4
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

A fish plate as a starter of a delicious Christmas dinner: delicious fish

Ingredients

Kitchen Stuff

1 cheese slicer
1 rasp
1 large shelf or scale

Directions

Wash the cucumber, halve in length and remove the seed lists with a teaspoon.
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.
Peel the onion and cut into thin thin rings. Put the cucumber slices, radishes and onion in a bowl.
Meanwhile, bring the vinegar, sugar and water to the boil for the pickle, stir.
Pour the liquid over the vegetable mixture and add the dill, salt and pepper and stir well. Let marinate for at least 1 hour.
Meanwhile, mix the crème fraîche with the horseradish.
Wash the lemon, grate the yellow skin over the cream mixture and squeeze out half of the fruit.
Mix together and season with salt and pepper. Cut the other half of the lemon into pieces.
Slice the parsley. Spoon the chard with olive oil, parsley, cucumber ribs, pepper and salt.
Place the salad on a large shelf or dish. Break the smoked fish into pieces and place them on the plate.
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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