Fish soup shelf

Name: fish soup shelf
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 160 g pan the ajo garlic toast; 125 g Mozzarella; 46 g anchovies; 1 lemon cleaned up; 125 g mackerel fillet in cans; 2 el Piccalilly; 2 el mayonnaise; 120 g sardines in olive oil; 1 tl sriracha sauce; 100 g smoked salmon

Drinks board with various fish juices.

Ingredients

Directions

Put the garlic toasts on a cocktail plate. Cut the mozzarella into slices and place on the toasts.
Divide the anchovies over it and grate the yellow skin of the lemon over the buns.
Drain the mackerel and put in a bowl, together with the piccalilli and mayonnaise and mix well. Put the bowl of mackerel salad on the cocktail plate.
Open the can of sardines, but leave the lid attached to the can. Remove the sardines and remove the bones.
Break the fish into pieces and put the oil back into the can without the oil. Sprinkle with sriracha sauce and put on the cocktail plate.
Put the smoked salmon on the shelf. Cut the lemon into slices and put aside.