Emily Scott's Tinned Fish Board Recipe

Name: Emily Scott's Tinned Fish Board Recipe
Total time: 5 min
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

thehappyfoodie.co.uk

The perfect recipe for hosting, recipe, this easy sharing board features tinned fish, toasted bread, pickles, and a fennel and red cabbage slaw.

View full recipe on thehappyfoodie.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.

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