Emily Scott's Tinned Fish Board Recipe

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
• 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