Lamb with Christmas spices
Keep this in the freezer ready for dinner parties and serve it with rice and salad or crunchy potatoes and vegetables
Celebration fish platter with spiced cucumber salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
For the trout pâté
- 250g hot-smoked trout
- 200ml crème fraîche
- juice 1 lemon
For the spiced cucumber salad
- 1 red chillideseeded and finely chopped
- 50g pickled ginger(I used Clearspring Sushi Ginger)
- zest and juice 2 limes
- 5 tbsp olive oil
- 1 cucumberdiced
For the mackerel
- 100g medium oatmeal
- 4-6 fresh mackerelfillets
- 1 eggbeaten
- olive oilfor greasing
To serve
- 200g smoked salmonslices
- selection of breadsand crispbreads
- unsalted butter
- 2 lemonscut into wedges
Nutrition: per serving (6)
- kcal552
- fat39g
- saturates14g
- carbs14g
- sugars2g
- fibre2g
- protein34g
- salt2.5g
Method
step 1
Start making the pâté by putting the smoked trout, crème fraîche and lemon juice into a food processor. Pulse briefly to bring everything together without the mixture becoming a purée. Season to taste, and put in a bowl or ramekins, cover and chill until ready to serve.
step 2
For the spiced cucumber salad, put the chilli in a large bowl, and add the ginger and lime zest and juice, and slowly whisk in the olive oil. Once thoroughly combined, add the cucumber, mix well to coat in the dressing, then set aside in the fridge.
step 3
Heat oven to 190C/170C fan/gas 5. Put the oatmeal on a plate. Lightly brush the mackerel fillets all over with beaten egg, and dip them in the oatmeal, turning to coat them on both sides. Lay the mackerel fillets on a baking sheet that has been lightly greased with olive oil and bake for 15-20 mins or until golden.
step 4
To serve, arrange slices of smoked salmon and the warm cooked mackerel on large platters with the ramekins of trout pâté and the cucumber salad, breads, crispbreads, butter and lemon wedges.
